Lentils are seeds of the Lens culinaris plant; there are a large number of lentil varieties. Generally, longer-cooking varieties with green and brown coloring retain their shape better with cooking than quick-cooking varieties.
Lentils are a source of protein, fiber, and numerous vitamins and minerals, including B vitamins and iron. Lentils have been associated with health benefits such as blood-pressure lowering, cholesterol reduction, and anticarcinogenic effects. Lentils contain antinutrients that impair absorption of certain vitamins and minerals. See: Antinutrients.
Lentils are a common allergen.
Dal, crackers, chips, curries, salads, dips
Journal of Agricultural and Food Chemistry