3 types of lentils Lentils (lehn-təlz) – The lentil (Lens culinaris) is an edible pulse [sometimes called a “grain legume”, an annual leguminous plant yielding from one to twelve seeds of variable size, shape, and color within a pod], known for its lens-shaped seeds.

Lentils are low in fat (just 230 calories for a whole cup of cooked lentils) and high in protein and fiber.  They are used in soups, curries, salads & more.

Lentil colors range from yellow to red-orange to green, brown and black. They also vary in size, and are sold in many forms, with or without the skins, whole or split.

Lentils require a cooking time of 10 to 40 minutes, depending on the variety — shorter for small varieties with the husk removed, such as the common red lentil — and have a distinctive, earthy flavor.

What’s the Difference? Brown, Green, and Red Lentils

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