Lentil

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Lentil (Lens culinaris)

Lentil (Lens culinaris) (/ˈlɛntɪl/), is a type of pulse that is part of the legume family. The term "lentil" also refers to the edible seeds of this plant.

Etymology

The word "lentil" comes from the Latin lens, and indeed, lentils are shaped somewhat like a double convex optic lens.

Description

Lentils are small, lens-shaped seeds, usually available in various sizes and colors, including brown, green, yellow, red, or black. They are one of the oldest known sources of food, dating back more than 9,000 years.

Nutritional Value

Lentils are highly nutritious, being rich in protein, fiber, folate and iron. They also contain a significant amount of polyphenols, which are bioactive compounds with potential health benefits.

Culinary Uses

Lentils are used in a variety of dishes, especially in Indian cuisine, where they are a key ingredient in dishes such as dal and sambar. They are also commonly used in soups and stews in many other cuisines around the world.

Health Benefits

Lentils are known to have several health benefits. They are low in calories and high in nutrition, which makes them an excellent part of a healthy diet. They can help reduce blood sugar levels, improve gut health, and reduce the risk of heart disease.

Related Terms

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