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of lentils

GrainsYear-round. Lentils are dried legumes with long shelf stability, making them available consistently throughout the year across most markets worldwide.

Lentils are an excellent source of plant-based protein, dietary fiber, and iron, making them particularly valuable for vegetarian and vegan diets. They are also rich in polyphenols and other phytonutrients with antioxidant and anti-inflammatory properties.

About

Lentils are the dried seeds of Lens culinaris, a legume plant native to the Fertile Crescent and now cultivated worldwide, with primary production in Canada, India, and Turkey. These lens-shaped seeds measure approximately 6-8 mm in diameter and vary considerably in color, ranging from deep brown and green to red, yellow, and black, depending on variety and hull removal. The flavor profile is earthy and slightly nutty, becoming creamier upon cooking. Major cultivars include the French green lentil (Puy lentil), known for its peppery undertones and firm texture; the red lentil, which cooks quickly and develops a creamy consistency; and the brown lentil, the most commonly available variety with moderate firmness when cooked.

Nutritionally, lentils are composed of approximately 25-30% protein by dry weight, along with significant amounts of dietary fiber, iron, and polyphenolic compounds that contribute antioxidant properties.

Culinary Uses

Lentils are among the most versatile legumes in global cuisines, functioning as a staple protein source in Indian, Mediterranean, North African, and Middle Eastern cooking. In Indian cuisine, red lentils form the basis of dal (dhal), a foundational preparation cooked into a spiced purée, while brown and green lentils are used whole in vegetable-based curries. Mediterranean traditions employ lentils in salads, soups, and braises, often paired with aromatic vegetables and herbs. Red lentils, due to their rapid cooking time (15-20 minutes) and tendency to disintegrate, are ideal for purees and soups; green and brown lentils retain their shape better and suit applications requiring texture preservation. Black lentils (beluga lentils) are prized for their firm texture and earthy flavor, suitable for grain bowls and salads.

Forms & Preparations

Whole dried lentils — Intact seeds with hull intact; colors include brown, green, red, and black varieties. Cooked whole for soups, braises, and grain bowls.
Split red lentils — Decorticated and halved, exposing the interior; cook rapidly (15-20 minutes) into a creamy texture. Primary form used for dal and pureed soups.
Lentil flour — Ground dried lentils; used in baking, batter preparation, and as a thickening agent in soups and sauces. Provides protein enrichment in grain-based preparations.
Sprouted lentils — Germinated seeds with reduced cooking time and enhanced nutritional bioavailability. Used fresh in salads or briefly cooked in stir-fries.
Canned lentils — Pre-cooked and preserved in brine; ready to use without cooking. Convenient for quick preparations; slightly softer texture than dried.