Ingredient:Lentils: Difference between revisions
From Wiki_Recipe
Jump to navigationJump to search
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'''..." |
No edit summary |
||
| Line 1: | Line 1: | ||
[[File: | [[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. | ||
Revision as of 03:36, 16 October 2026
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.
| 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.
