Dried green lentils

Dry green lentils are small, flat legumes known for their characteristic green color and firm texture when cooked. They are a staple ingredient in many traditional recipes around the world due to their mild, slightly earthy flavor and their ability to absorb seasonings and spices.

Their origin dates back thousands of years to the Middle East, making them one of the first plants cultivated by humans. Today, green lentils are grown in various regions, including Latin America, Europe, and Asia.

Regarding their properties, dry green lentils are an excellent source of plant-based protein, dietary fiber, B vitamins (especially folic acid), and minerals such as iron, magnesium, and potassium. They are ideal for vegetarian and vegan diets, in addition to providing sustained energy and promoting digestive health.

In different Spanish-speaking countries, green lentils may have synonyms or local names such as "lentejas", although in some places they are distinguished from other varieties based on color or size. However, there is usually no widely recognized distinct name for dry green lentils specifically, but it is important to identify that it refers to the whole lentil and not to other varieties like red or pardina lentils.