Both red and green lentils are grown in Saskatchewan.

I use red lentils in recipes, like the one below, that I make after work.

The chili here is vegetarian, chock-full of kidney beans and red lentils.

There's one exception: red lentils, which cook in 10 minutes or less.

Instead, red lentil is used as the major ingredient together with spring onion, tomato paste etc.

A few seconds too long, and your nice red lentils will turn to mush.

Put the red lentils in a strainer and rinse under cold running water until the water runs clear.

Add red lentils and cook for a further 10 minutes until they are tender but still retain their shape.

There is a recipe for red lentils, found in Indian markets and health food stores.

Look for red lentils in Indian markets or natural-food stores.