Lentils are small, lens-shaped edible seeds from a plant in the legume family, related to beans and peas. They are prized worldwide because they are inexpensive, cook relatively quickly, and are rich in plant-based protein and fiber.

What lentils are

  • Lentils come from the plant Lens culinaris (also called Vicia lens), which produces pods with usually one or two flat, round seeds inside.
  • These seeds are what people simply call “lentils,” and they can be brown, green, red, yellow, or black, each with slightly different texture and flavor.

How they are used in food

  • Lentils are a staple in many cuisines, especially in South Asia, the Mediterranean, and parts of the Middle East and North Africa, where they appear in soups, stews, curries, and salads.
  • Because they absorb flavors well and provide a hearty texture, they are often used as a main protein source in vegetarian and vegan dishes.

Nutrition and health benefits

  • Lentils are high in protein, fiber, folate, iron, potassium, and other minerals while being low in saturated fat and sodium.
  • Their fiber and resistant starch support steady blood sugar, gut health, and may help reduce risk factors for chronic diseases such as heart disease and type 2 diabetes.

Information gathered from public forums or data available on the internet and portrayed here.