Lentils are edible seeds from an annual legume plant scientifically known as Lens culinaris or Vicia lens. They are lens-shaped seeds that grow in pods, usually containing two seeds each. The lentil plant typically grows to about 40 cm (16 inches) tall
. Lentils belong to the legume family, which includes beans, peas, chickpeas, and peanuts. They are one of the earliest domesticated crops, originating from the Middle East and cultivated for thousands of years across Europe, Asia, and North Africa
. They come in various colors and types, including green, brown, red, yellow, black, and specialty varieties like French Puy lentils. Each type has distinct flavors and cooking properties. For example, red lentils are often hulled and split, cooking faster and commonly used in soups and dals, while green and brown lentils hold their shape well and are good for salads and stews
. Nutritionally, lentils are a powerhouse. They are rich in plant-based protein (about 12 g per half-cup cooked), dietary fiber, and essential nutrients such as folate, iron, potassium, magnesium, and zinc. Lentils also contain phytonutrients that help reduce the risk of chronic diseases like heart disease, diabetes, and cancer. They are low in fat and have a low glycemic index, making them a healthy carbohydrate source
. Culinarily, lentils are widely used around the world. In South Asian cuisine, especially Indian, lentils are a staple ingredient often cooked into thick curries called dal, served with rice or bread. They are also popular in Mediterranean, Middle Eastern, and North African dishes, used in soups, stews, salads, and as meat substitutes in vegetarian dishes
. In summary, lentils are nutritious, versatile legume seeds that have been a dietary staple globally for millennia, valued for their health benefits and culinary flexibility
