Lentil Varietals

Below is a list of all known varietals for Lentil. Click on a varietal name to view more detailed information.

Varietal Name	Description	Soil Texture	pH Range	Organic Matter	Salinity Level	Hardiness Zone	Humidity
Black Beluga Lentil	Small and shiny, resembling caviar, holds shape well and has a rich flavor.	Silt Soil	7.4 - 7.8	Moderate (2% - 4%)	< 2	7A	Moderate
Brown Lentil	The most common variety, has a mild earthy flavor and softens when cooked.	Silt Soil	7.4 - 7.8	Moderate (2% - 4%)	< 2	7A	Moderate
Chana Dal	Split chickpeas that resemble yellow lentils, used in Indian cooking, has a nutty flavor.	Silt Soil	7.4 - 7.8	Moderate (2% - 4%)	< 2	7A	Moderate
Green Lentil	Firm and peppery, holds shape well when cooked, often used in salads.	Silt Soil	7.4 - 7.8	Moderate (2% - 4%)	< 2	7A	Moderate
Masoor Dal	A split lentil variety used in Indian cuisine, reddish-orange in color, softens when cooked.	Silt Soil	7.4 - 7.8	Moderate (2% - 4%)	< 2	7A	Moderate
Puy Lentil	A variety of green lentil from the Le Puy region in France, has a peppery flavor and firm texture.	Silt Soil	7.4 - 7.8	Moderate (2% - 4%)	< 2	7A	Moderate
Red Lentil	Sweet and nutty, cooks quickly and becomes soft, great for soups and stews.	Silt Soil	7.4 - 7.8	Moderate (2% - 4%)	< 2	7A	Moderate
Yellow Lentil	Milder than red lentils, often used in Indian dals, softens when cooked.	Silt Soil	7.4 - 7.8	Moderate (2% - 4%)	< 2	7A	Moderate