Lentils

yellow Lentils are light, flavorful, and highly digestible. They are rich in essential amino acids, iron, and potassium — a powerhouse of plant-based protein.

Green Lentils are one of the finest lentil varieties grown in the Canadian prairies. Known for their firm texture and slightly peppery flavor, they hold their shape exceptionally well after cooking — making them a favorite among chefs and food processors worldwide. Naturally rich in protein, iron, and complex carbohydrates, Green Lentils are a nutritious ingredient suitable for both home and industrial use.

Brown Lentils are one of the most widely consumed and versatile lentil varieties in the world. Known for their earthy flavor and soft texture, they are a reliable source of plant-based protein, dietary fiber, and essential minerals. Grown in the fertile regions of Canada, these lentils are carefully cleaned, graded, and processed to meet strict international food standards.

Red Split Lentils are one of the most popular lentil varieties worldwide — prized for their quick cooking time and smooth, creamy texture. They are naturally rich in protein, iron, and dietary fiber, making them a vital ingredient in vegetarian and vegan diets.

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Yellow Split Chickpeas, commonly known as Chana Dal, are made by splitting and polishing whole chickpeas. This lentil variety is popular for its rich, nutty flavor and high nutritional value. Packed with protein, folate, and fiber, Yellow Split Chickpeas form a key ingredient in countless traditional and modern dishes across Asia, the Middle East, and North America

Named after Beluga caviar due to their shiny, dark appearance, Black Lentils are small but extremely nutrient-dense. They are rich in antioxidants, folate, and iron.