Find Verified Lentil Seeds Suppliers, Manufacturers and Wholesalers

Lentil Seeds

Moisture : Max 14%

Admixtur : Max 0.5%

Impertfect rate : Max 3%

Place of origin : Brazil

Masoor Dal (Red Lentils) is a popular Indian lentil known for its quick cooking time and mild, earthy flavor. It comes in whole (brown) and split (red) forms. Rich in protein, fiber, iron, and B vitamins, it's a nutritious choice for vegetarian diets. Commonly used in soups, curries, and dals, it absorbs spices well and pairs perfectly with rice or Indian breads.

Grade name: No. 2 Canada
Standard of quality-Variety: Any variety of lentils registered under the Seeds Act
Standard of quality-Degree of soundness: Uniform size, reasonably good natural colour
Standard of quality Colours Copper: 3%
Standard of quality Colours total copper and bleached: 10%
Contrasting classes: 0.5%
Heated damage: 0.5%
Peeled, split and broken damage: 3.5%
Other damage: 2.0%
Total damage: 3.5%
Foreign material Ergot: 0.05%
Foreign material Excreta: 0.01%
Foreign material Insect parts: 0.02%
Foreign material Sclerotinia: 0.05%
Foreign material Stones: 0.2%
Foreign material Other foreign material: 0.5%
Total Foreign material: 0.5%

Grade name: No. 2 Canada
Standard of quality-Variety: Any variety of lentils registered under the Seeds Act
Standard of quality-Degree of soundness: Uniform size, reasonably good natural color
Contrasting Colors: 0.5
Stained: 4%
Heated damage: 0.5%
Peeled, split and broken damage: 3.5%
Other damage: 2.0%
Total damage: 3.5%
Foreign material Ergot: 0.05%
Foreign material Excreta: 0.01%
Foreign material Insect parts: 0.02%
Foreign material Sclerotinia: 0.05%
Foreign material Stones: 0.2%
Foreign material Other foreign material: 0.5%
Total Foreign material: 0.5%

Lentils are small, lens-shaped seeds from the legume family, known for their earthy flavor and rich nutritional content. They have been a staple in diets around the world for thousands of years and are celebrated for their versatility in various culinary dishes.

Primary Characteristics:

Color: They come in various colors, including green, brown, red, black, and yellow.
Size: Small, typically around the size of a pencil eraser, but can vary based on type.
Taste: Earthy and nutty, though flavor nuances can differ by variety.
Texture: Can range from firm to soft based on the type and cooking method.

Nutritional Value:

Protein-Rich: A great source of plant-based protein, making them an excellent choice for vegetarian and vegan diets.
Fiber: Provides dietary fiber, promoting digestive health.
Micronutrients: Contains essential vitamins and minerals, including iron, folate, magnesium, and potassium.
Low in Fat: Contains negligible amounts of fat, primarily unsaturated.

Encompassing a wide range of individual seeds and grains, Australian grown pulses include lentils, mungbean, Red lentil.
Highly desirable for human consumption due to high nutritional content and easy food processing methods. Australia's diverse agricultural conditions and strict bulk handling, storage and shipping standards ensure a high-quality commodity always reaches our clients.
The Nzac Foods team have formed strong professional relationships with pulse growers, particularly those in Western Australia, New South Wales and South Australia who are the largest domestic producers. Paired with our excellent interstate and international logistical network, we can offer fast and efficient delivery of pulses to your premises.

Lentils are small, lens-shaped seeds from the legume family and are widely consumed across the globe. There are various types of lentils, including brown, green, red, yellow, and black lentils. Each variety has its unique flavour, texture, and culinary uses. Lentils are a rich source of plant-based protein, fibre, vitamins (such as folate and B vitamins), minerals (including iron and potassium), and antioxidants.

Appearance Not covered with mud, etc.

Organoleptic Natural state, smell andcolor
Total Defective(immature,broken, discolored, shrivelled, Peeled, staining, sproted, crushing, heated, and split) Max. 2 PCT
Immature (Small, shrivelled thin and unnatural seeds) Max. 2 PCT
Non-uniformity in terms of color ,size and variety Max. 5 PCT
Moisture Max. 14 PCT
Weelvil-dammaged Max. 2 PCT
Toxic or noxious seeds like Ricinus communis ,Datura spp, Agrostema githago,Crotalaria . NIL
Live or dead insects NIL
Lead (Pb) Max. 0.5 PPM
Cadmium (Cd) Max. 0.1 PPM
Spore of Sulfite-reducting
Clostridium Max. 150 CFU/GR
Mould Max. 150 CFU/GR
Pesticide residues According to ISIRI 6349/1
Mycotoxins According to ISIRI 5925
Packing and marking According to ISIRI 27
Crop year current crop
Size 5.5- 7 mm
Total Foreign matters (including ergot max 0.05 PCT, excreta max 0.01 PCT, insect part max 0.02 PCT, sclerotinia max 0.05 PCT, stones max 0.2 PCT, other foreign matters max 0.5 PCT) Max 1 PCT

Product Description:

Lentils are an easy-to-prepare, versatile, and nutritious ingredient.Lentils are pulses that are part of the legume family. The two most common and popular lentils are the red lentils and green lentils. Red lentils are usually available split. As compared to other lentils, they tend to cook faster, in no more than 30 minutes. They have a sweet and nutty flavor and they tend to be quite tender after cooking often unable to retain its shape. Green lentils have a glossy exterior and a robust peppery flavor, a flavor that can be described as more earthy. They are usually available as whole and can be sprouted and added to salads raw. When cooking, they take longer to cook, more than 45 minutes. They also tend to keep a firm texture after cooking.
Lentils are pulses that are part of the legume family. The lentil plant has lens-shaped seeds that grow two seeds in a pod. In fact, the modern lens is named for lentils. Lens is the Latin name for lentils.


Packaging Detail:

- 25/50kgs in PP-bags

- As customer's requirement

Product Description:

Lentils are an easy-to-prepare, versatile, and nutritious ingredient.Lentils are pulses that are part of the legume family. The two most common and popular lentils are the red lentils and green lentils. Red lentils are usually available split. As compared to other lentils, they tend to cook faster, in no more than 30 minutes. They have a sweet and nutty flavor and they tend to be quite tender after cooking often unable to retain its shape. Green lentils have a glossy exterior and a robust peppery flavor, a flavor that can be described as more earthy. They are usually available as whole and can be sprouted and added to salads raw. When cooking, they take longer to cook, more than 45 minutes. They also tend to keep a firm texture after cooking.
Lentils are pulses that are part of the legume family. The lentil plant has lens-shaped seeds that grow two seeds in a pod. In fact, the modern lens is named for lentils. Lens is the Latin name for lentils.


Packaging Detail:

- 25/50kgs in PP-bags

- As customer's requirement

Product Description:

Lentils are an easy-to-prepare, versatile, and nutritious ingredient.Lentils are pulses that are part of the legume family. The two most common and popular lentils are the red lentils and green lentils. Red lentils are usually available split. As compared to other lentils, they tend to cook faster, in no more than 30 minutes. They have a sweet and nutty flavor and they tend to be quite tender after cooking often unable to retain its shape. Green lentils have a glossy exterior and a robust peppery flavor, a flavor that can be described as more earthy. They are usually available as whole and can be sprouted and added to salads raw. When cooking, they take longer to cook, more than 45 minutes. They also tend to keep a firm texture after cooking.
Lentils are pulses that are part of the legume family. The lentil plant has lens-shaped seeds that grow two seeds in a pod. In fact, the modern lens is named for lentils. Lens is the Latin name for lentils.


Packaging Detail:

- 25/50kgs in PP-bags

- As customer's requirement

lentils
lentils are edible seeds from the legume family.Theyâ??re well known for their lens shape and sold with or without their outer husks intact.Though theyâ??re a common food staple in Asian and North African cuisines, the greatest production of lentils nowadays is in Canada (1Trusted Source).

We offer a premium quality for The Egyptian lentils , for further details contact us :

The Red lentil Whole (Lens culinary or Lens esculenta) is an edible legume. It is a bushy annual plant known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the majority of world production comes from Canada, India.
In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as daal are often cooked into a thick curry/gravy that is usually eaten with rice or rotis. Many different names in different parts of the
world are used for the crop lentil; lentil (English),
adas (Arabic), mercimek (Turkish), messer (Amharic), dahl or daal (Hindi) and hiramame (Japanese) are the most common names.

Nutritional Value
Red Lentils whole are often overlooked, even though they're an inexpensive way of getting a wide range of nutrients. they're packed with B vitamins, magnesium, zinc and potassium. Lentils are made up of over 25% protein, which makes them an excellent meat alternative. They're also a great source of iron, a mineral that
is sometimes lacking in vegetarian diets. Though different types of lentils may vary slightly in their nutrient contents, one cup (198 grams) of cooked lentils generally provides about:

Serving Size: 1cup
Calories: 230
Carbs: 39.9 grams
Protein: 17.9 grams
Fat: 0.8 grams
Fibre: 15.6 grams
Thiamine: 22%
Niacin: 10% of the RDI
Vitamin B6: 18% of the RDI
Folate: 90% of the RDI
Pantothenic acid: 13% of the RDI
Iron: 37% of the RDI

Red lentils, scientifically known as *Lens culinaris*, are a type of legume widely recognized for their vibrant reddish-orange color and versatility in cooking. They are a staple in many cuisines around the world, especially in South Asia, the Middle East, and North Africa.

Characteristics
Appearance: Red lentils are small, lens-shaped seeds. They are typically sold in split and hulled form, which gives them their characteristic reddish-orange hue.
Texture: When cooked, red lentils break down easily, resulting in a creamy texture. This makes them ideal for soups, stews, and purees.
Flavor: They have a mild, slightly nutty, and earthy flavor, which allows them to absorb the spices and flavors of the dishes they are cooked in.

Nutritional Value
Red lentils are highly nutritious and offer several health benefits:
Protein: A rich source of plant-based protein, making them an excellent choice for vegetarians and vegans.
Fiber: High in dietary fiber, which aids digestion and promotes gut health.
Vitamins and Minerals: Packed with essential nutrients like folate, iron, potassium, magnesium, and B vitamins.
Low Fat: They are naturally low in fat and provide complex carbohydrates for sustained energy.


Health Benefits
Heart Health: Their high fiber and low-fat content contribute to cardiovascular health.
Blood Sugar Regulation: The complex carbohydrates in red lentils help stabilize blood sugar levels.
Weight Management: Low in calories and high in protein and fiber, they promote satiety and support weight management.

The lentil (Lens culinaris) is a suitable for-eating pulse of the legume or Fabaceae family. The seeds are lens-shaped and develop into brief flat pods. Lentils are on hand in quite a number of shapes, sizes and colours. Lentils are on the way to becoming the next staple meal alongside potatoes and bread. Types of lentils to look out for consist of inexperienced lentils, black lentils, beluga lentils, purple lentils, and yellow lentils.

The green, French and yellow lentils are typically offered with the seed coat on. The pink lentil is rounder, smaller and marketed with the seed coat attached. Lentils have a lengthy record as a meal source, originating in the Near East. The excessive degree of protein and iron makes them a nutritious crop and perfect for vegetarian diets. Red lentils are most often consumed as split lentils. The large green lentil is popular in the diets of many other cultures around the world and commands a focus on quality attributes to meet the market demand.

Masoor dal (Lens culinaris), also called red lentil, is a staple food in every Indian household. It is widely cultivated in warm, tropical and temperate zones for its edible and nutritious seeds. In addition, it is an important source of protein for the vegetarian population in developing countries. Masoor dal is red in colour; it is split masoor and does not have any skin. The whole masoor is brown in colour.

SPECIFICATIONS:
Purity- 99.75% min. by weight
Moisture- 14% max
Foreign Material- 0.25% max
Poor colour- 0.25%
Chalky white disease- 0.25% max by weight
Caps- 0.25% max by weight
Dehulled whole lentils- 5% max by weight
Broken and /or kibble lentils- 5% max by weight

Masoor Dal/Pink Lentil Split

The lentil (Lens culinaris) a type of pulse is a bushy annual plant of the legume family, known for its lens-shaped seeds.

Quick to cook and very delicious, red lentils are known to absorb the flavor of spices. People who do not eat meat must consume lentils as it provides them with the required protein that is present in meats. A major part of the worldâ??s red lentil production undergoes a secondary processing step. These lentils are dehulled, split and polished. In the Indian subcontinent, this process is called dhal milling.

The moisture content of the lentils prior dehulling is crucial to guarantee a good dehulling efficiency. The hull of lentils usually accounts for 6 to 7 percent of the total seed weight, which is lower than most legumes. Lentil flour can be produced by milling the seeds, like cereals. We, at Indika Agri International offer a qualitative range of masoor dal also known as red lentils. The entire range of Masoor Dal/ Red Lentils are packed in a variety of pack sizes for ease of storing & usage.

These are of high nutritional value and at the same time available at cost effective prices. We procure these pulses from the best farms and plantation zones.

Grade name: No. 2 Canada
Standard of quality Variety: Any variety of peas registered under the Seeds Act
Standard of quality Colour: Fair colour
Peas of other colours: 2.0%
Foreign material Ergot:0.05 %
Foreign material Excreta: 0.01%
Foreign material Insect parts: 0.02%
Foreign material Total: 0.5%
Cracked seed coats including splits: 10%
Heated damage: 0.05%
Insect damage: 1.5%
Other damage: 5%
Shriveled damage: 5%
Splits damage: 3%
Total damage: 5%

Lentils are lens-shaped seeds from the annual legume plant, Lens culinaris. They are typically small, with sizes ranging from 2-9 mm, and come in various colors like grey, green, brownish, pale red, or black, depending on the cultivar. These seeds are encased in small, laterally compressed pods, usually containing two or three seeds.
Key Characteristics:
Shape: Lens-shaped, hence the name "lentil" (Latin for lens).
Size: 2-9 mm in diameter, with variations depending on the variety.
Color: Seed coat can be green, tan, brown, red, gray, black, or mottled. Cotyledons (the seed leaves) can be yellow, red, or green.
Pods: Small, oblong, compressed pods, usually containing one to two seeds.
Nutritional Value: Lentils are a good source of protein, fiber, and several vitamins and minerals, including vitamin B9, iron, and manganese.
Cultivation: Grown as a cool-season crop, lentils are relatively easy to cultivate, requiring well-drained soils and tolerant of a range of conditions.
Varieties: Numerous lentil varieties exist, differing in seed size, color, and other characteristics.
Uses: Lentils are a staple food in many parts of the world, used in soups, salads, stews, and other dishes.
By-products: Lentil flour is used in pastry and bread, and young pods and leaves can be eaten as vegetables.
Additional Information:
Lentils are an important part of crop rotations due to their ability to fix nitrogen in the soil.
They can be stored for long periods without losing nutritional value.
Lentils are a good source of prebiotic carbohydrates, including oligosaccharides and resistant starch.