Lentils
Legume◎ Good year-round
Used in 9 of 45 cuisines (20%)
Earthy and nutritious, lentils offer a hearty flavor with a pleasing softness when cooked. Their ability to absorb spices and flavors makes them a beloved staple in many cuisines around the world.
Where it comes from
Lentils are among the oldest cultivated legumes, with origins tracing back to the Middle East and South Asia. They are foundational in Indian and Mediterranean diets, symbolizing nourishment and sustenance.
In the kitchen
In the kitchen, lentils are commonly used in soups, stews, and salads, providing protein and texture. They can also be puréed into spreads or formed into patties for vegetarian dishes.
Nutrition (per 100g)
116kcalCal
9.0gProtein
0.4gFat
20.1gCarbs
8.9gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Ghee
Cook lentils in ghee for a velvety finish. The ghee coats each lentil, enhancing their mild flavor with a nutty depth.
Fenugreek
Cook seeds with lentils. Fenugreek adds a bitter depth that complements the lentils' earthiness.
Cumin
Toast cumin in oil before adding lentils. Its warm, earthy notes lift the lentils' mild flavor.
Garlic
Sauté garlic before adding lentils. Its pungency mellows into a sweet backdrop.
Berbere
Simmer lentils with berbere. The spice infuses earthy legumes with warmth and complexity, creating a hearty, satisfying dish.
Injera
Scoop up spicy lentil stew with injera. The tangy bread balances the warmth and earthiness of the lentils.
