Wholesale buying guide

Whole or split lentils: build the right bulk specification

Compare the product form, test a sample in your own process, then request a quote for the same specification.

Start with the finished product

EC’s catalogue lists whole lentils and yellow split lentils. Choose the form by the result your recipe or production line needs, rather than by colour or price alone. Compare actual samples before agreeing a bulk specification.

Lentils are traded in whole and split forms, with or without the seed coat. The USA Pulses ingredient guide (PDF) describes these forms and food applications. The two catalogue entries below identify EC’s listed products; origin, grade and current availability need confirmation for the specific inquiry.

Two starting points for a sample trial

Whole lentils — عدس بجبة

Start here when you want to assess the appearance and texture of individual lentils in the finished dish or product. Test how many remain intact after your normal cooking and handling steps.

Agree the required size range and colour uniformity.
Record split or damaged grains separately from sound whole grains.
Compare texture and intact-grain results after the same process.

View whole lentils in the catalogue

Yellow split lentils — عدس أصفر مجروش

Start here for a trial where a broken-down or blended result, such as a soup base, is the goal. Check the sample in your recipe; a product name alone cannot guarantee the result.

Confirm that the quote is for split lentils, not whole lentils.
Assess consistency of the split pieces and fine fragments.
Compare final texture, colour and yield under the same process.

View yellow split lentils in the catalogue

Turn a sample into a usable specification

The Canadian Grain Commission’s lentil grading guide separates factors such as colour, damage and foreign material. Use clear factor names when discussing a lot. Its Canadian grading system is a reference, not a statement that EC’s stock has a Canadian origin, grade or certification.

Identify the sample. Record the supplier’s sample or lot reference, date received, product form and declared origin. Ask whether it represents the lot being quoted.
Describe what you inspect. Note size consistency, colour, broken or damaged material, visible foreign material and packaging condition. Agree measurable acceptance criteria with the supplier; do not infer purity or safety from a photograph.
Run a consistent application trial. Use the same dry input weight, preparation, equipment and endpoint for each sample. Record water used, process time, final texture and drained or finished weight. These are your trial results, not guaranteed supplier specifications.
Confirm before ordering. Attach the accepted sample reference and agreed specification to the order. Ask how a lot change will be identified and agreed. Where required, request relevant lot documentation and qualified testing; a visual or kitchen trial is not a food-safety clearance.

Copy this comparison sheet into your buying notes

Keep one row per offer so a lower quoted price is compared with the same product and terms.

Fields to complete for each sample and offer
Record	What to write or confirm
Product and sample	Whole or yellow split; supplier; sample/lot reference; date.
Agreed quality	Size/colour expectations; named limits and methods agreed for damaged material, fragments and foreign material.
Trial outcome	Dry input; process used; time; texture; final weight; accept/retest decision and reason.
Commercial basis	Quantity and unit; net pack weight; number of packs; currency; delivery location; what the price includes; quote validity.
Supply confirmation	Origin; availability; minimum order; packaging; documents; delivery date and payment terms, each confirmed in writing.