The plant originated in the Near East , and has been part of the human diet since the aceramic Neolithic, being one of the first crops domesticated in the Near East.
With 26% protein, lentil is the vegetable with the highest level of protein other than soybeans , and because of this it is a very important part of the diet in many parts of the world, and especially India which has a large vegetarian population.
A variety of lentils exist with colours that range from yellow to red-orange to green, brown and black.
Red, white and yellow lentils are decorticated, i.e. they have their skins removed.
One variety of yellow lentils, Chana, is in fact made from the kernels of chickpeas.
There are large and small varieties or many lentils (e.g. Masoor Lentils).
Lentils are sold in many forms, with or without the skins, whole or split.
The urad bean, a species of the genus Vigna, is also referred to as "black lentil".
Split Pigeon peas (either green or yellow) are sometimes erroneously sold as lentils.
Brown - Spanish Pardina
French Green - Puy (Dark speckled blue-green)
Green (Most common variety)
Black -Beluga
Yellow/Tan Lentils (Red inside)
Red Chief (Decorticated yellow lentils)
Eston Green (Small green)
Richlea (Medium green)
Laird (Large green)
Petite Golden (Decorticated lentils)
Masoor (Brown-skinned lentils which are red inside)
Petite Crimson/Red (Decorticated masoor lentils)
Chana (Kernel of chickpeas)
Urad (A type of bean)
White/Ivory (Peeled Urad beans)
Garlic Lentils (Genetically altered)
The seeds have a short cooking time (especially for small varieties with the husk removed, such as the common red lentil) and a distinctive earthy flavor.
Lentils are used to prepare an inexpensive and nutritious soup, all over Europe and North and South America, sometimes combined with some form of chicken or pork.
They are frequently combined with rice , which has a similar cooking time.
A lentil and rice dish is referred to in the Middle East as mujaddara or mejadra.
Rice and lentils are also cooked together in khichdi , a popular Indian dish.
Lentils are used throughout India, the Mediterranean regions and the Middle East.
In rare cases the lentils are mixed with dairy cheese.
A large percentage of Indians are vegetarian and lentils have long been part of the indigenous diet as a common source of protein.
Usually, lentils are boiled to a stew-like consistency with vegetables and then seasoned with a mixture of spices to make many side dishes such as sambar, rasam and dal, which are usually served over rice and roti.
When lentils are prepared, they are first inspected for damaged lentils, stones and other foreign matter.
Then they are rinsed until the water runs through and comes out clear.
Some prefer to soak the lentils for an extended time and discard the water.
This removes substances that may cause indigestion.
The lentils are then boiled in water or broth.
They may be cooked on the stovetop or in a slow cooker.
Pressure cookers are not recommended , since the small lentils may clog the pressure relief valve, and their quick cooking time means there is little benefit from pressure cooking.
Cooked lentils often require thinning: adding more hot water or broth to the cooked legumes until the desired final consistency is reached.