Ingredient:Lentils - Revision history

Korostysh at 03:37, 16 October 2026

2026-10-16T03:37:21Z

← Older revision		Revision as of 03:37, 16 October 2026
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	[[File:3_types_of_lentil.jpg\|thumb\|right\|300px\|~~Cooked brown~~ lentils]]		[[File:3_types_of_lentil.jpg\|thumb\|right\|300px\|Puy (left), green (centre), and red (right) lentils]]
	Lentils are small, lens-shaped legumes that come in a variety of colors (brown, green, red, and black). Unlike most dried beans, they do not require soaking before cooking, making them an incredibly convenient and fast-cooking protein source.		Lentils are small, lens-shaped legumes that come in a variety of colors (brown, green, red, and black). Unlike most dried beans, they do not require soaking before cooking, making them an incredibly convenient and fast-cooking protein source.

Korostysh at 03:36, 16 October 2026

2026-10-16T03:36:46Z

← Older revision		Revision as of 03:36, 16 October 2026
Line 1:		Line 1:
	[[File:3_types_of_lentil~~.jpg~~.jpg\|thumb\|right\|300px\|Cooked brown lentils]]		[[File:3_types_of_lentil.jpg\|thumb\|right\|300px\|Cooked brown lentils]]
	Lentils are small, lens-shaped legumes that come in a variety of colors (brown, green, red, and black). Unlike most dried beans, they do not require soaking before cooking, making them an incredibly convenient and fast-cooking protein source.		Lentils are small, lens-shaped legumes that come in a variety of colors (brown, green, red, and black). Unlike most dried beans, they do not require soaking before cooking, making them an incredibly convenient and fast-cooking protein source.

Korostysh at 03:36, 16 October 2026

2026-10-16T03:36:33Z

← Older revision		Revision as of 03:36, 16 October 2026
Line 1:		Line 1:
	[[File:~~Lentils~~.jpg\|thumb\|right\|300px\|Cooked brown lentils]]		[[File:3_types_of_lentil.jpg.jpg\|thumb\|right\|300px\|Cooked brown lentils]]
	Lentils are small, lens-shaped legumes that come in a variety of colors (brown, green, red, and black). Unlike most dried beans, they do not require soaking before cooking, making them an incredibly convenient and fast-cooking protein source.		Lentils are small, lens-shaped legumes that come in a variety of colors (brown, green, red, and black). Unlike most dried beans, they do not require soaking before cooking, making them an incredibly convenient and fast-cooking protein source.

Korostysh: Created page with "Cooked brown lentils Lentils are small, lens-shaped legumes that come in a variety of colors (brown, green, red, and black). Unlike most dried beans, they do not require soaking before cooking, making them an incredibly convenient and fast-cooking protein source. == Nutritional Information == ''Values based on a standard 100g (3.5 oz) serving of boiled brown lentils.'' {| class="wikitable" ! Nutrient !! Amount |- | '''Calories'''..."

2026-10-16T03:35:51Z

Created page with "thumb|right|300px|Cooked brown lentils Lentils are small, lens-shaped legumes that come in a variety of colors (brown, green, red, and black). Unlike most dried beans, they do not require soaking before cooking, making them an incredibly convenient and fast-cooking protein source. == Nutritional Information == ''Values based on a standard 100g (3.5 oz) serving of boiled brown lentils.'' {| class="wikitable" ! Nutrient !! Amount |- | '''Calories'''..."

New page

[[File:Lentils.jpg|thumb|right|300px|Cooked brown lentils]]
Lentils are small, lens-shaped legumes that come in a variety of colors (brown, green, red, and black). Unlike most dried beans, they do not require soaking before cooking, making them an incredibly convenient and fast-cooking protein source.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of boiled brown lentils.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 116 kcal
|-
| '''Protein''' || 9.0 g
|-
| '''Total Fat''' || 0.4 g
|-
| '''Saturated Fat''' || 0.1 g
|-
| '''Carbohydrates''' || 20.1 g
|-
| '''Sodium''' || 2 mg
|}

== Culinary Uses ==
- The foundation of traditional Indian dals and Middle Eastern mujadara.
- Red lentils break down completely to thicken soups and curries, while green and black (Beluga) lentils hold their firm shape for salads.
- A popular plant-based substitute for ground beef in shepherd's pie or bolognese.

[[Category:Ingredients]]
[[Category:Legumes]]