Legume

Green Lentil

A tier

Green lentils cover a spectrum from large pale greens to smaller dark French types—generally firmer than browns, with peppery-earthy taste and skins that survive vinaigrettes. Large greens need more simmer time; they reward patience with intact seeds for salads and warm sides. Cook until just tender; shock or drain for salads. Bay and garlic suit them. Avoid turning into soup mush if shape matters. Label size when possible. Shoppers meeting Green Lentil for the first time should taste it plain before masking it; the Firmer Texture profile is easier to remember that way.