How to Identify and Classify Lentils

1. What is the most common characteristic used to initially classify lentils?

A) Root depth
B) Pod shape
C) Leaf color
D) Seed size

2. Which lentil seed size is generally considered 'small'?

A) 6-7mm
B) Greater than 8mm
C) Less than 6mm
D) 7-8mm

3. Which color is most common in lentil seed coats?

A) Yellow
B) Green
C) Brown
D) Red

4. What is 'cotyledon' referring to in a lentil seed?

A) The flower
B) The seed coat
C) The seed leaves
D) The root

5. Which internal color is common in red lentils?

A) Green
B) Orange
C) White
D) Yellow

6. What is the hilum of a lentil seed?

A) The rounded end of the seed
B) The scar where the seed was attached to the pod
C) The crack in the seed coat
D) The pointed end of the seed

7. Which lentil type is often used in salads?

A) Red Chief
B) Crimson
C) French Green
D) Eston

8. Which of these is NOT a common lentil color?

A) Black
B) Purple
C) Brown
D) Green

9. What is a 'split' lentil?

A) A lentil with its seed coat removed and then split in half
B) A lentil that is unripe
C) A lentil that has been cooked and then dried
D) A lentil with a naturally cracked seed coat

10. What is the texture of a cooked split red lentil?

A) Rubbery
B) Crunchy
C) Firm
D) Mushy

11. Which part of the world is considered a major producer of lentils?

A) Canada
B) South Africa
C) Japan
D) Brazil

12. Which characteristic is NOT relevant for lentil classification?

A) Seed size
B) Seed coat pattern
C) Flower scent
D) Cotyledon color

13. What is 'dehulled' referring to regarding lentils?

A) Seed coat removal
B) Splitting the lentil
C) Roasting the lentil
D) Pre-soaking the lentil

14. Which type of lentil is typically used in Indian dals?

A) Black lentils
B) Green lentils
C) Red lentils
D) Brown lentils

15. What distinguishes 'Beluga' lentils?

A) Small, black, lentil
B) Large, brown lentil
C) Large, green lentil
D) Small, red lentil

16. Why are lentils often pre-soaked before cooking?

A) To increase shelf life
B) To remove impurities
C) To improve flavor
D) To reduce cooking time

17. Which of the following is considered a heirloom lentil variety?

A) Du Puy
B) Eston
C) Laird
D) Crimson

18. Which lentil variety commonly appears mottled?

A) Beluga
B) Estons
C) Red Chief
D) French Green

19. In seed nomenclature, what does 'Lens culinaris' refer to?

A) The lentil pod
B) The lentil flower
C) A specific lentil variety
D) The lentil plant species

20. What is a common descriptor for the texture of cooked green lentils?

A) Firm
B) Fluffy
C) Creamy
D) Mushy

21. Which preparation method is least suitable for brown lentils?

A) Pureeing
B) Soups
C) Stews
D) Salads

22. What is the most important thing to inspect when assessing lentil quality?

A) Color consistency
B) Hilum shape
C) Seed size uniformity
D) Freedom from debris/damage

23. Which feature defines 'football' lentils?

A) Small, round shape
B) Small, flat shape
C) Large, round shape
D) Large, flat shape

24. What is the purpose of 'scarification' when talking about lentils?

A) Removing the seed coat
B) Breaking the seed coat for faster germination (not typical for cooking)
C) Splitting the lentil in half
D) Polishing the lentil surface

25. What is the average protein content of lentils (approximately)?

A) 50%
B) 5%
C) 10%
D) 25%

26. Which cooking method is least appropriate for split red lentils?

A) Simmering
B) Sautéing
C) Boiling
D) Steaming

27. What is the purpose of adding an acid (like lemon juice) at the END of cooking lentils?

A) Helps them keep their shape
B) Adds flavor
C) Speeds up cooking
D) Softens the lentils

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