Lentils

Definition

Lentils are small, lens-shaped legumes that come in a variety of colors and are commonly used in cooking around the world.

Scientific / Technical Definition

Lentils are edible seeds from the Lens culinaris plant, a type of legume known for its high protein, fiber, and essential nutrient content, including folate, iron, and phosphorus.

Benefits

• High in protein, making them a good meat substitute for vegetarians and vegans.
• Rich in dietary fiber, which supports digestive health.
• Contains important vitamins and minerals such as folate for heart health.
• May help regulate blood sugar due to their low glycemic index.
• Supports weight management because they are filling and low in calories.

Examples

• Red lentils used in soups and curries.
• Green lentils used in salads and side dishes.
• Brown lentils used in stews and casseroles.

Additional Information

• effects: Consuming lentils may improve cholesterol levels and reduce the risk of heart disease.
• importance: Lentils are an important part of a vegetarian diet, providing essential nutrients that are typically derived from meat and animal products.

Related Terms

• Legumes
• Dietary Fiber
• Plant-Based Protein
• Pulses

References

• Nutritional Value and Health Benefits of Lentils
• Lentils: A Versatile Ingredient for Healthy Meals