Lens culinaris Medik.
They were developed at the University of Saskatchewan and target markets with a preference for large lentils. Laird is well adapted to most of the lentil producing regions of western Canada.(NorthAmerican Grain). In Germany, laird lentils are known as “plate lentils” due to their larger size and are especially popular in stews (delphi organic)
Cooking Laird Lentils
Laird lentils cook in 35-45 minutes. They keep their shape after cooking so are excellent for salads, stews and soups that require re-heating. After cooking the lentils turn dark brown in colour, so don’t expect green on your plate.They are also excellent for canning.
For every ½ cup (100g) laird lentils. Calories: 350; Fat 1g; Sodium: 5mg; Carbohydrates: 57g of which 31g are fibres and 2g sugars; Proteins: 28g. The lentil is cholesterol free.
This serving of Laird lentils provides the following % Daily value: Fat (2%); Carbohydrates: 19%; Fibres: 24%; Vitamin C: 8%; Calcium: 6% and Iron: 60%. (Information taken directly from the Clic Laird Green Lentil Food Label). Laird lentil is a good source of protein, fibre, carbohydrates and iron
Green Lentils in Canada
The green lentils varieties produced in Canada have green seed coats and yellow cotyledons. They are normally referred to as large green, medium green and small green, based on the seed size.
- The large green type includes the Laird, Glamis, Sovereign, Grandora, Plato and Sedley varieties. Their seed size is 60-70 grams/1000 seeds.
- The medium green type includes the Richlea, Vantage and Meteor varieties, with seed size of 50-55 grams/1000 seeds.
- The small green type includes the Eston, Viceroy and Milestone varieties, with seed size of about 35 grams/1000 seeds (Agriculture and Agri-Food Canada)