Green lentils, like brown lentils, are a nutritious legume that can be enjoyed as sprouts or microgreens. They have a slightly firmer texture and a peppery flavor, making them popular in salads, soups, and stews. Here are some key nutritional facts about green lentils:

• Protein: Green lentils are a rich source of plant-based protein, making them an excellent choice for vegetarian and vegan diets.
• Fiber: Green lentils are high in dietary fiber, which aids in digestion and promotes a healthy digestive system.
• Minerals: They are a good source of important minerals such as iron, magnesium, and folate.
• Vitamins: Green lentils contain essential vitamins, including vitamin B6 and vitamin C, for immune support and overall health.

Similarities between Green & Brown Lentils

• Protein-Packed: Both green and brown lentils are excellent sources of plant-based protein, making them ideal for vegetarians and vegans.
• Rich in Fiber: Both types provide a significant amount of dietary fiber, which supports healthy digestion and can aid in weight management.
• Nutrient-Rich: Green and brown lentils share common nutrients such as iron, magnesium, folate, and vitamins like B6 and vitamin C.
• Blood Sugar Regulation: Both varieties have a low glycemic index, which helps in regulating blood sugar levels, making them beneficial for those managing diabetes or prediabetes.

Differences between Green & Brown Lentils

• Texture: Green lentils have a firmer texture that holds up well in dishes like salads, whereas brown lentils are softer and tend to break apart when cooked, making them ideal for soups, stews, and purees.
• Flavor: Green lentils have a slightly peppery flavor, while brown lentils have a milder, earthier taste.
• Cooking Time: Green lentils usually take a little longer to cook than brown lentils due to their firmer texture.
• Appearance: Green lentils are typically larger and more vibrant in color, while brown lentils are smaller and a duller brown.