Whole Dry 2.0mm / 3.5mm / 4.0mm / 5.0mm Split Lentils Red Lentils Green Lentils

Split and whole lentils are highly nutritious, shelf-stable legumes available in various sizes (ranging from 2.0mm to 5.0mm) and types, primarily classified by their color and processing method

Here is a comprehensive breakdown of the characteristics, culinary uses, and differences between these specific red and green lentil varieties:

🔴 Red Lentils (Split vs. Whole)

Red lentils possess an earthy, slightly sweet flavor and cook much faster than other varieties because their seed coats have been removed. [

• Split Red Lentils (Football/Split): These are whole red lentils split into two halves. Because they lack a skin and are split, they break down completely during cooking, making them ideal for thickening creamy soups, Indian dals, and purees. They cook in just 15 to 20 minutes
• Whole Red Lentils (2.0mm - 3.5mm): These retain their round, whole shape but are smaller in size. They cook relatively quickly compared to larger lentils and are commonly used in traditional Middle Eastern and Asian stews.

🟢 Green Lentils (Whole & Sizes)

Green lentils have a robust, peppery flavor and a firm texture. They retain their shape exceptionally well even after long cooking cycles.

• Small Green Lentils (3.5mm - 4.0mm): Often referred to as Eston or Laird-type variants depending on the exact dimension, these smaller green lentils cook slightly faster than their jumbo counterparts. They are excellent for cold grain salads, warm side dishes, and vegan burger patties.
• Medium to Large Green Lentils (4.0mm - 5.0mm): These are the standard green lentils widely found in grocery stores. Due to their thick skins and large size, they require a longer cooking time (around 30 to 45 minutes) and are perfect for hearty vegetable soups, casseroles, and meat-substitute fillings.