Despite their similarity in appearance, red and green lentils are distinctly different from one another in several ways.
To begin with, red lentils are generally either split into two halves or have had their outer skin removed; as a result, they cook much faster than green lentils and will turn soft quickly when cooked.United States export import.
One can find red lentils used to make dishes like dal, soup and curry, among others; they will lend themselves to creating a creamy product upon cooking.
On the other hand, even though green lentils look like they might be the same as red lentils, they are whole and will continue to be whole after cooking – they also take a little longer to cook than red lentils do.
Because of their whole form, green lentils are terrific in dishes like salads and as side dishes where one would like to use a slightly firm texture of lentil.
In addition to being used in different culinary applications, both types of lentils also have differing taste profiles. Red lentils are mild in taste and slightly sweet, while green lentils have an earthier, more peppery taste.
Both red lentils and green lentils are nutritionally sound – both are high in protein, contain large amounts of dietary fibre and are rich in essential vitamins and minerals. Below is a breakdown of the different characteristics of each type of lentil:
Differences between Red Lentils and Green Lentils
Red Lentils
Colour – Light red or orange
Texture – Once they have been cooked they will be soft and mushy
Taste – Mildly sweet
Green Lentils
Colour – Green or brownish green
Texture – Once they have been cooked they will remain firm; they will hold their shape
Taste – Earthy; slightly peppery