deciliters lentils — washed
Excellent source of plant-based protein (approximately 9g per cooked cup), dietary fiber, and polyphenol antioxidants. Also provides iron, folate, and magnesium, making lentils particularly valuable in vegetarian and vegan diets.
About
Lentils are the small, lens-shaped seeds of Lens culinaris, a legume native to the Near East that has been cultivated since antiquity. The mature dried seeds vary in color from red to yellow to green to black, each variety possessing distinct flavor profiles and cooking characteristics. Red lentils cook quickly and break down into a puree-like consistency, while green and black varieties maintain their shape through cooking and offer a more robust, earthy flavor. Washed lentils have been cleaned and sorted to remove debris and damaged seeds, making them ready for immediate use in cooking.
Lentils are nutrient-dense legumes rich in protein, fiber, and essential minerals, classified botanically as pulses and consumed worldwide as a staple protein source.
Culinary Uses
Lentils are fundamental ingredients in cuisines across the Mediterranean, Middle East, India, and Africa. They are prepared as soups (dal, lentil soup), side dishes, salad components, and meat substitutes in vegetarian preparations. Red lentils are particularly valued for creating smooth, creamy sauces and purees, while green and black varieties retain texture in composed dishes such as salads and grain bowls. Lentils pair well with aromatics (onions, garlic), warm spices (cumin, coriander), acidic components (lemon, vinegar), and leafy greens. They require simple rinsing and cooking without presoaking for most varieties, though dried specimens benefit from picking over for small stones or debris.