Lentils

Six types of lentils arranged side by side for comparison. From left to right, we see the Green Lentil, commonly used in European dishes, Puy Lentils, a French variety with a peppery taste, Red Lentils, which are favored for their quick cooking time and are often seen in Indian dals, Yellow Lentils, similar to red in taste and texture, Black Beluga Lentils, known for their firm texture, and Brown Lentils, the most versatile variety used in a range of cuisines.