Dried lentils

Dried lentils are the dehydrated seeds of the Lens culinaris plant, belonging to the legume family. These small, round, and slightly flattened legumes are characterized by their soft texture when cooked and their delicate, earthy flavor, making them a fundamental ingredient in many traditional recipes around the world.

The cultivation of lentils has ancient origins, with records dating back thousands of years in regions of the Middle East and the Indian subcontinent, where their nutritional and cultural importance was recognized. Today, they are widely grown in countries such as Canada, India, Turkey, and Spain.

Among their nutritional properties, they stand out as an excellent source of plant-based protein, dietary fiber, iron, folic acid, and minerals such as magnesium and potassium. Additionally, their low-fat content and their ability to provide sustained energy make them ideal for balanced and healthy diets.

In Hispanic America, dried lentils may also be known simply as lentils, although in some countries terms like lentejuelas (less common) are used, or they are specified as lentils for cooking. Their versatility allows for use in stews, soups, salads, and main dishes, adding flavor and nutritious texture to preparations.