Lentils

Lentils are small legumes with a high content of protein, fibre and minerals such as iron and folate. They come in many varieties, green, red, black (beluga), brown and yellow. Each has a slightly different flavour and cooking time. Green and brown lentils hold their shape better after cooking, while red lentils break down quickly and are ideal for soups and purees. They do not need to be soaked in advance. Lentils are used in soups, dips, salads, as a side dish or as the base of vegetarian meals. They are a staple ingredient in Indian, Mediterranean and Central European cuisines.