Lentils (red, green, french green)

Red lentils

• Typical form: commonly supplied split
• Texture: breaks down faster; can create a creamy body
• Best for: soups, purees, thickening, sauces, and quick-cook applications
• Considerations: faster cook time; less “intact” appearance after processing

Red lentils are often selected when you want a smooth or thickened mouthfeel rather than a whole-lentil bite.

Green & French green lentils

• Texture: tend to hold shape better than red
• Best for: soups with intact inclusions, ready meals, salads, and side dishes
• French green: commonly chosen for premium appearance and firmer bite
• Considerations: cook behavior depends on grade, size, and processing conditions

If appearance and bite are key (premium salads/entrées), French green is often preferred.

Whole & split formats

• Whole green lentils for soups, stews, and prepared meals
• Whole French green lentils for premium texture and appearance
• Split red lentils for fast cooking and thickening applications
• Custom sorting and cleaning options (program dependent)

Whole vs. split selection is usually driven by whether you want an “intact inclusion” or a smoother finished texture.

Milled formats (program dependent)

• Lentil flour for baking, mixes, and plant-based formulations
• Lentil meal for textural and protein contribution
• Custom particle sizing for dry blends and premixes
• Blend support with grains/legumes (volume dependent)

If you need flour for extrusion, baking, or blends, include your target particle size and application constraints in your RFQ.

Cook behavior & texture targets

• Intact inclusion: prioritize consistent size and varieties that hold shape (green/French green)
• Creamy body: red splits are often preferred for thickening and purees
• Overcooking risk: match variety to dwell time and temperature
• Yield: hydration and cook profile impact yield in prepared foods

For ready meals, share whether the product is retorted, hot-filled, or frozen—processing intensity influences the best variety choice.

Cleanliness, sorting & line performance

• Foreign material controls: critical for food safety and customer complaints
• Size uniformity: improves cooking consistency and reduces under/overcooked pieces
• Dust/fines: can affect blending and dosing for dry mixes
• Storage: moisture control supports stability and reduces clumping

If you have a specific foreign material spec or inspection standard, include it with your RFQ.

Common documents (by request)

• Certificate of Analysis (COA) by lot
• Specification sheet (physical/chemical targets)
• Country of origin details
• Allergen statement
• Lot traceability and packing details
• Program documents where applicable (organic/kosher)

If your company has a supplier onboarding checklist, share it—our team can help map required documents.

Common spec items you can define

• Variety: red / green / French green
• Form: whole vs. split; milled (if applicable)
• Size grade: uniformity targets as needed
• Moisture: targets aligned to storage stability
• Foreign material: thresholds and inspection expectations
• Packaging: bag type, case count, pallet configuration

If you already have a spec sheet, include it with your RFQ so we can match a commercial grade precisely.

Common wholesale packaging

• Multi-wall bags for bulk purchasing
• Cartons/cases for certain private label programs (program dependent)
• Pallet labeling aligned to lot traceability workflows
• Program planning support for ongoing volume

Need specific pallet heights, barcodes, or case counts? Include these in your RFQ.

Storage & handling (general)

• Store cool and dry; protect from humidity swings
• Keep packaging sealed until use
• Use FIFO inventory rotation for consistency
• Maintain pest control and warehouse sanitation

If you need a specific shelf-life target or storage statement, request it with your documentation set.

Organic & certification programs

• Organic options where available (variety/origin dependent)
• Kosher options where available
• Documentation alignment to QA onboarding requirements
• Repeat purchasing support for planned programs

If you need certified product, include certification and labeling requirements in your RFQ.

Blends & custom programs

• Blends with grains (rice, quinoa) or legumes (chickpeas, peas)
• Custom sizing for dry mix uniformity (program dependent)
• Program-dependent co-packing and private label support
• Planning support for seasonal demand and ongoing contracts

Share your target blend ratio and pack format and we’ll advise on feasible options.

Include product requirements

• Type: red / green / French green
• Form: whole / split / milled (if needed)
• Intended application (soups, ready meals, salads, mixes)
• Any foreign material, moisture, or defect requirements
• Organic/kosher requirements (if applicable)

Include commercial details

• Annual volume (or monthly usage)
• Ship-to state/province and receiving constraints
• Packaging preference (bags/cases; pallet requirements)
• Timeline: spot buy vs. ongoing program
• Company type: manufacturer/brand/co-packer/distributor

Built for repeat purchasing

• Variety and grade matching to your finished product needs
• Lot-level documentation support for receiving and traceability
• Planning support for ongoing volume programs
• Clear communication around lead times and packaging

Serving USA & Canada

• Bulk and wholesale formats for manufacturers, brands, and co-packers
• Support for import/export paperwork when needed
• Responsive sourcing team for RFQs and documentation
• Options for organic/kosher programs where available