Green Lentils

Green lentils, small firm lentils for Indian and Mediterranean cooking

Small green lentils, the ideal companion to our Masoor Dal Masala. They hold their shape during cooking, keep their bite and absorb aromas excellently. A true all-rounder lentil, from Mediterranean salad cooking to Indian dal.

How to use

A classic in Indian lentil dishes and dals, in Mediterranean salads and soups, as a side with fish and meat or in hearty stews. Also a classic served lukewarm in a lentil salad with vinaigrette.

Good to know: no soaking needed, simply cook directly with stock or water. Add salt only at the end of cooking, otherwise the lentils turn tough. Store dry and dark.

Recipe idea, lentil dal with Masoor Dal Masala

Cook 300 g green lentils with 1 litre of stock and 1 tablespoon of Masoor Dal Masala for about 20 minutes, finish with a little brown butter and lime juice. Serve with fresh coriander, basmati rice and naan.

At a glance

• Small green lentils with a firm bite
• For Indian dals, Mediterranean salads, soups and stews
• The ideal companion to Masoor Dal Masala
• Also as a side with fish and meat
• Protein-rich and versatile

Goes well with

For Indian variations: Masoor Dal Masala, Garam Masala, Vadouvan or Curry Mumbai. For Mediterranean salads: herb spiced salt, Gewürzamt house vinegar Churfranken and Franz Keller's grapeseed oil.

Frequently asked questions

Do I have to soak the lentils?
No, green lentils need no soaking. Cook them directly with stock or water, that saves time and they stay firm to the bite.

How long do they cook?
About 20 to 25 minutes for firm, 30 to 35 minutes for softer. Always add salt only at the end, otherwise lentils turn tough.

Are green lentils suitable for salads?
Ideal, they keep their shape and absorb vinaigrette excellently. A classic French lentil salad with mustard vinaigrette.

How do they differ from red lentils?
Green lentils keep their shape and bite, red lentils fall apart during cooking, ideal for creamy dals or soups.