What is
Lentils?

Lentils are small, lens-shaped legumes that are a staple food in many cultures around the world. They are often cooked in soups, stews, and salads and come in various colors, including green, brown, red, and black. Known for their high protein and fiber content, lentils are highly nutritious and serve as a great meat alternative.

Origins & History

Lentils are one of the oldest cultivated legumes, with evidence of their use dating back to around 8000 BCE in the Near East. They have been a fundamental part of Mediterranean diets and have spread to various cuisines globally due to their adaptability and nutritional profile.

Taste & Texture

Lentils have a mild, earthy flavor that can vary slightly depending on the type, with some varieties having a nuttier taste. They absorb the flavors of the spices and other ingredients with which they are cooked.

Ingredients

Lentils

Dried lentils that can be green, brown, red, yellow, or black. They are rich in protein, fiber, and important nutrients like folate and iron.

Onion

A commonly used vegetable in many dishes, onions add sweetness and depth of flavor in lentil preparations.

Garlic

A flavorful bulb that adds a pungent, aromatic quality to lentil dishes.

Carrots

Chopped or diced carrots can provide sweetness and texture in lentil soups and stews.

Spices

Common spices like cumin, coriander, and turmeric are often added to enhance the flavor of lentils.

Stock or Water

Used to cook the lentils, enhancing flavor when stock is used.