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
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.85 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.28 g
- Cholesterol 0 mg
- Sodium 9.39 mg
- Salt 0.02 g
- Total Carbohydrate 20.6 g
- Dietary Fibre 6.45 g
- Total Sugars 2.01 g
- Complex / starch 12.8 g
- Protein 9.25 g
- Water 64 g
- Energy 126 kcal
- Water 64 g
- Carbohydrates 20.6 g
- Sugars 2.01 g
- Monosaccharides 1.4 g
- Disaccharides 0.6 g
- Starch 12.8 g
- Amylose 3.19 g
- Amylopectin 9.57 g
- Digestible Starch 10.9 g
- Resistant Starch 1.28 g
- Fibre 6.45 g
- Soluble Fibre 2.26 g
- Insoluble Fibre 4.19 g
- Protein 9.25 g
- Plant Protein 8.79 g
- Fat 0.85 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.28 g
- Vitamins 138 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.22 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 1.31 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 4.2 µg
- Vitamin B9 — Folate 99.9 µg
- Vitamin C 2 mg
- Vitamin E 0.59 mg
- Vitamin K 9.3 µg
- Minerals 255 mg
- Major Minerals 245 mg
- Trace Minerals 9.2 mg
- Salt 0.02 g
- Sodium Chloride 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.22 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 1.31 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.17 · vitamin-b7-biotin: 4.2 · vitamin-b9-folate: 99.9 · vitamin-e: 0.59 · vitamin-k: 9.3 ·
Minerals
Sodium: 9.39 · Potassium: 168 · Calcium: 68 · Iron: 3.8 · Zinc: 0.4 · Iodine: 5 ·
Cooked legumes deliver plant protein, resistant starch, and fibre with little fat.
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.