Dried lentils

Dried lentils are the dehydrated seeds of the Lens culinaris plant, a type of legume highly valued in global cuisine for its versatility and nutritional value. They have a round and flattened shape, with a small size and varied colors ranging from brown, green, red to yellow. They are a staple food in many cultures due to their ease of storage and quick cooking time compared to other legumes.

Likely originating in the Near East, lentils have been cultivated for thousands of years, being a central component in the diet of regions such as the Middle East, India, North Africa, and the Mediterranean. Currently, their production is global, with countries like Canada, Turkey, India, and Spain standing out.

Dried lentils are an excellent source of plant-based protein, dietary fiber, iron, folic acid, and essential minerals such as magnesium and potassium. They are ideal for nutritious and satiating dishes like stews, soups, salads, and purees, in addition to being a key option in vegetarian and vegan diets.

In the Hispanic American sphere, dried lentils are also known simply as lentils. In countries like Mexico, Argentina, Colombia, and others, they do not typically have very different regional synonyms, as the word "lentils" is widely understood and used to refer to this ingredient.