Green lentils

Green lentils are a variety of legume highly valued in cooking for their mild flavor and firm texture, ideal for stews, salads, and soups. These small, round seeds belong to the legume family and are characterized by their olive-green color, although they can present shades ranging from light green to greenish-brown.

Their origin dates back to regions of the Mediterranean and Southwest Asia, where they have been cultivated for thousands of years due to their high nutritional value and ease of cultivation. Today, green lentils are grown in many countries around the world, being a staple ingredient in the traditional diet of numerous cultures.

Regarding their properties, green lentils are an excellent source of plant-based protein, dietary fiber, iron, magnesium, and B vitamins. They are recommended for balanced and vegetarian diets, as they help maintain healthy energy levels and promote digestion.

In different regions of Latin America, green lentils are also known as lentejas, porotos, or lentejón verde, depending on the country and local variety. However, the term green lentils is widely recognized and used in recipes to ensure clarity and precision.