Legume
Whole
Whole lentils keep both halves and usually the skin—green, brown, black beluga, and French Puy types that stay distinct in salads, side dishes, and stews. Cooking time is longer than splits; texture should be tender with a slight bite, not mush. Flavour ranges from mild earthy (common brown) to peppery and mineral (Puy). Simmer in water or stock without aggressive stirring; salt toward the end if skins stay tough. Excellent cold with vinaigrette, warm under fish or sausage, or in shepherd’s-pie style toppings. Sort for stones before cooking—field lentils often hide grit.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 0.83 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.28 g
- Cholesterol 0 mg
- Sodium 9.6 mg
- Salt 0.02 g
- Total Carbohydrate 19.9 g
- Dietary Fibre 6.12 g
- Total Sugars 1.93 g
- Complex / starch 11.5 g
- Protein 9.18 g
- Water 61.9 g
- Energy 116 kcal
- Water 61.9 g
- Carbohydrates 19.9 g
- Protein 9.18 g
- Fat 0.83 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.28 g
- Omega-3 0.03 g
- Vitamins 135 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.23 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 1.33 mg
- Vitamin B5 — Pantothenic Acid 0.44 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 4.3 µg
- Vitamin B9 — Folate 102 µg
- Vitamin C 2 mg
- Vitamin E 0.41 mg
- Vitamin K 9.4 µg
- Minerals 379 mg
- Major Minerals 378 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.23 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 1.33 · vitamin-b5-pantothenic-acid: 0.44 · vitamin-b6: 0.17 · vitamin-b7-biotin: 4.3 · vitamin-b9-folate: 101.6 · vitamin-e: 0.41 · vitamin-k: 9.4 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Whole ingredients remained the default market form before extensive retail fabrication.