Lentils are plants belonging to the genus Lens and Specie culinaris . They produce edible seeds that, in human nutrition, fall into the legume category (Fabaceae botanical family).
Lentils have very interesting nutritional properties, a moderate cost and therefore represent a food of great social and economic importance.
In association with cereals, lentils can (partially) replace food of animal origin (for the compensation of the biological protein value); they are less caloric than bread and pasta, contain dietary fiber, vitamins (various from the B complex) and very important mineral salts (magnesium, potassium, phosphorus, iron). By integrating the western diet (especially if unbalanced), they can promote the maintenance of normal blood physiological parameters (glycaemia and lipemia) and physiological body weight.
There are various types of lentils; the most famous and popular ones are:
Brown Lentils or Spanish Pardina
French Green Lentils or Puy Lentils - blue / green mottled in dark
Green Lentils
Black Lentils or Beluga
Yellow or Tan Lentils - red inside
Red Chief lentils - hulled yellow
Eston Lentils Green - small and green
Richlea lentils - medium green
Laird lentils - large and green
Lentils Petite Oro - peeled
Masoor lentils - with dark skin, orange inside
Crimson Lentils Petite - red, peeled
Mexican Lentils Macachiados - large, yellow.
The lentil seeds require a cooking time ranging from 10 to 40 minutes, depending on the size and the presence or absence of the skin (those peeled are faster, but contain less fiber). Lentils have a characteristic "earthy" flavor.
Lentils are widespread throughout South Asia and in many areas of the Mediterranean and Western Asia.
They are often combined with rice, which can be cooked in the same pot (as it has a very similar cooking time, depending on the variety and level of refining). Some preparations based on lentils and rice are:
Mujadara or mejadra - Western Asia
Khichdi - India and Pakistan
Koshari - Egypt, where it is considered one of the two national dishes.
Lentils are also used to prepare soups throughout Europe, North and South America, sometimes in combination with chicken or pork.
