Legume
Lentil
Lentil is a small lens-shaped pulse cooked whole or split for soups, stews, dals, and salads. Green and brown types hold shape; red and yellow splits cook quickly to a soft puree; Puy and beluga stay firm with peppery depth. A foundational protein across South Asia, the Middle East, and the Mediterranean, lentils need no soaking and take spices and aromatics well.
Also known as: Lentille, Masoor / Dal, Adas
Explore further
Breeds, cuts & preparations
Variety
Source
Provenance
Preparation
CommonCharacteristic
History
Lentils were among the earliest domesticated pulses of the Fertile Crescent.
Lentil cookery spread across the Mediterranean, South Asia, and North Africa as a staple protein.
Le Puy green lentils gained protected regional reputation for firm texture and flavour.
Global dry-pulse trade made brown, green, and red lentils everyday pantry staples worldwide.