Lentil (Lens culinaris)
Other names: kitchen lens, Lens esculent, Ervum lens
Harm score: 1 (Natural substances)
Lentils, also known by many as lentils, Lens esculent or Ervum lens, are a small leguminous fruit of the legume family. Native to Ancient Asia, it was cultivated in ancient times and is still a popular part of cuisines around the world. Its popularity is due to its high content of protein, fibre and complex carbohydrates. It comes in a variety of types and colours, from green, brown, red and black beluga lentils.
Lentils are used significantly in many food products. It is typically used in soups, sauces, salads or as a side dish for main meals. Red lentils are popular in Indian cuisine, where they are used to cook traditional dal. It is also excellent for making hummus or spreads. Recently, lentils have also become popular in meatless diets, where they replace meat not only because of their high protein content but also because of their consistency. Pasta, bread or snacks made from lentils can also be found on the market. A special category is flour, where lentils are used for their high protein content and low glycaemic index, making them suitable for diabetics or those on a gluten-free diet.