lentil

Lentils are small, lens-shaped legumes that are highly nutritious and widely used in cuisines around the world. They are an excellent source of protein, fiber, vitamins, and minerals, making them a staple in vegetarian and vegan diets.

Common Types of Lentils:

1. Red Lentils
   • Cook quickly and tend to become soft and mushy
   • Ideal for purees, soups, and Indian dals
   • Sweet, nutty flavor
     
     
2. Striped Lentils (Masoor Dal)
   • Skinned red lentils that cook quickly
   • Used in Indian cuisine for dals and soups

1. Brown Lentils
   • Most common variety
   • Mild, earthy flavor hold shape well, great for soups and stews
     
     
2. Green Lentils
   • Slightly peppery taste
   • Often used in salads and side dishes
   • Can remain firm when cooked (especially French green lentils or Puy lentils)
     
     
3. Yellow Lentils
   • Similar to red lentils but milder in flavor
   • Commonly used in Indian and Middle Eastern cuisine
   • Cook quickly and are used in dals and soups
     
     
4. Black Lentils (Beluga Lentils)
   • Small, shiny, black lentils resembling caviar
   • Hold their shape well when cooked

Earthy flavor, great for salads and side dishes