Lentils

Lentils are a herbaceous plant in the legume family, closely related to chickpeas, beans, peas, mung beans, and soy. It is one of the oldest agricultural crops.

The plant originates from Southern Europe and Western Asia, where it has been cultivated since the Neolithic era.

Lentils are classified into four types based on seed color and size:

• Black or "Beluga" – its small grains resemble caviar, hence the name. It holds its shape well and is suitable for salads or as a standalone side dish.
• Green – these are unripe seeds of the plant. They have a slightly tangy flavor but are versatile, pairing well with meat, fish, and vegetables.
• Note: Black, green, and brown lentils are whole varieties with intact shells. They hold their shape better and take longer to cook. For pureed dishes or stews, opt for split lentils that have been hulled.
• Brown – mature seeds that develop a delicate nutty aroma when cooked. They are perfect for soups or stews.
• Red and Yellow – these sweeter-tasting varieties are softer in texture. Since their shells have been removed, they do not require soaking. They are ideal for making lentil cream soups or as a base for sauces.