Lentils, sometimes called pulses, are small edible lens-shaped legumes popular around the world, especially in the Middle East and India, where lentils are considerd a staple.
Lentils are a great source of protein, which makes them perfect for vegetarian and vegan diets. Lentils also contain significant amounts of folate, iron, potassium, and magnesium.
Lentils are not only healthy, but they're also environmentally friendly. Lentils get their water naturally from precipitation and are well adapted to drought conditions, which means they don't require irrigation. Lentils also enrich the soil with nitrogen as they grow which helps any plants associated with soil to grow too.
7 types lentils
Green lentils: Green lentils are small, round, and dark green in color. Green lentils have a slight peppery taste and hold up well to cooking.
Brown lentils: Brown lentils are the most common lentil, probably the one you see most often in the grocery stores. Brown lentils have a mild earthy taste and tend to soften when cooked.
Red lentils: Red lentils have a orangish-red color and are most common in Indian and Middle Eastern cuisines. Red lentils have a sweet and nutty flavor.
Yellow lentils: Yellow lentils, also known as moong dal or split yellow peas, are bright yellow and oval shaped. Yellow lentils have a mild taste and tend to cook quickly.
Black lentils: Black lentils, also known as Beluga lentils, are small and shiny and resemble caviar. Black lentils have a earthy taste and hold up well to cooking.
French green lentils: French green lentils, also known as Puy lentils, are small and dark green. They're slighty more peppery than green lentils and are a little more firm.
Castelluccio lentils: These Italian lentils are tiny and brown and have a nutty flavor with a firm texture.
