lentils; picked over and washed
Excellent source of plant-based protein, dietary fiber, and complex carbohydrates; also rich in folate, iron, and polyphenol antioxidants. Particularly valuable for vegetarian and vegan diets as a complete protein when paired with grains.
About
Lentils are the dried seeds of Lens culinaris, a legume plant native to the Fertile Crescent and cultivated for over 13,000 years. These small, disc-shaped seeds range from 3-9mm in diameter and come in numerous varieties distinguished by color and size: green (French du Puy), red, yellow, brown, and black (Beluga) being among the most common. Picked over and washed lentils have been cleaned to remove debris and foreign matter, then rinsed to eliminate dust and surface impurities, preparing them for immediate cooking without additional processing. Lentils have a mild, slightly earthy flavor that varies subtly by variety, with red and yellow lentils being more delicate and quick-cooking, while green and black lentils maintain firmer texture and more pronounced flavor when cooked.
Culinary Uses
Lentils are a foundational ingredient across Mediterranean, Middle Eastern, Indian, and North African cuisines, valued for their rapid cooking time (15-40 minutes depending on variety) and protein content. They appear in dishes ranging from Indian dal and Ethiopian misir wot to French lentille soup and Middle Eastern mujadarah. Red and yellow lentils break down during cooking, making them ideal for purees, soups, and curries; green and black lentils hold their shape better and work well in salads, grain bowls, and side dishes. Lentils are typically simmered in broth or water until tender, and benefit from aromatics such as onion, garlic, and spices like cumin and turmeric.