mezzomediGreen lentil
Firm and earthy green lentil, note of pepper and hazelnut.
Green lentils are fine and delicate legumes with a firm texture that holds up well to cooking. Their earthy and subtle, slightly peppery taste makes them a choice ingredient for soups, salads, and side dishes in Mediterranean cuisine.
Best pairings
Tomato Classic86%Traditional marriage in Italy and Provence, tomato acidity balances the density of lentils.
Thyme Classic85%Iconic Provençal herb, lending a mineral and Mediterranean note to cooked lentils.
Fenugreek Classic84%Earthy legume; fenugreek adds floral sugar and a soothing caramelized note.
Flat-leaf parsley Classic83%Earthy legume; parsley brightens the natural heaviness of green lentils.
Extra virgin olive oil Classic82%Lentils with olive oil, a Mediterranean salad staple.
Onion Classic82%Lentils and onion, a foundational pairing for dishes and soups.
Red bell pepper Classic81%Classic Mediterranean combination, bringing sweet softness and slight bitterness.
Sausage Classic80%Lentils and sausage, a comforting rustic dish.
Freekeh Classic80%Green lentils share freekeh's earthy umami, a protein-rich Mediterranean duo.
Bay leaf Classic79%Bay leaf in cooking lentils.
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FAQ
What goes with green lentil?
Green lentil pairs especially well with tomato, thyme, fenugreek, flat-leaf parsley and extra virgin olive oil. Traditional marriage in Italy and Provence, tomato acidity balances the density of lentils.
What can I substitute for green lentil?
If you don't have it, try: red lentil, beluga lentil, chickpea.