Cooked lentils

Cooked lentils are the soft and tender seeds obtained after cooking dried lentils in water until they reach a smooth and creamy texture. Lentils are legumes highly valued in global cuisine for their versatility, high nutritional value, and quick cooking time compared to other legumes.

Origin: Lentils are native to the Middle East and Southwest Asia, where they have been cultivated for over 8,000 years. They are a traditional part of the Mediterranean diet, Middle Eastern cuisine, and various Latin American cuisines, being a staple food in many cultures.

Properties: Cooked lentils are an excellent source of plant-based protein, dietary fiber, iron, magnesium, and folic acid, making them an ideal ingredient for balanced, vegetarian, or vegan diets. Additionally, their low fat content and high nutrient levels aid digestion, help control cholesterol, and provide sustained energy.

Nouns and synonyms in Spanish from Latin America: besides "lentejas," in some regions they may simply be called “legumbres cocidas” (cooked legumes). Although they don't have many specific direct synonyms, in culinary contexts they might be referred to as granos cocidos (cooked grains) or lentejas hervidas (boiled lentils).

In summary, cooked lentils are a fundamental ingredient in soups, stews, salads, and purées, adding flavor, texture, and an excellent nutritional profile to any home or professional recipe.