Lentil

LegumeBeanEarthyNuttyMildSavoryStarchy

Nutrition (per 100 g)

Calories: 353
Protein (g): 25.8
Fat (g): 1.1
Carbs (g): 60.1
Fiber (g): 10.7
Sodium (mg): 6

Values reference dry, uncooked lentils; cooked portions absorb water, lowering per-100g energy and macronutrient numbers.

Storage

Room temp: up to 365 days
Refrigerated: up to 0 days
Frozen: up to 0 days

Lentil is a small, lens-shaped dried pulse. It cooks quickly compared to other beans, keeping a tender bite or, for red and yellow types, breaking down into a creamy mash; its aroma is earthy and nutty. Common uses include soups, dals, stews, salads, and patties, and it is sold whole or split in brown, green, red, and black varieties.

Farmers domesticated lentils in the Fertile Crescent and they spread across the Mediterranean and South Asia. Today they feature prominently in Indian, Middle Eastern, and Ethiopian cuisines, with large commercial production in Canada and the northern United States where the crop is dried and stored after harvest.