Lentils

The lentil or daal or pulse (Lens culinaris) is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 15 inches tall and the seeds grow in pods, usually with two seeds in each. Standard dish lentils are 6 - 7 mm in diameter. When harvested of light olive green in colour, they turn yellow-brown to brown after longer storage. Apart from a high level of proteins, lentils also contain dietary fiber, Folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%). Health Studies have selected lentils as one of the five healthiest foods. Lentils are often mixed with grains, such as rice, which results in a complete protein dish and are also suited to soups, stews and salads. The colour neither affects taste nor cooking properties. The normal cooking time for dish lentils is 45 minutes without soaking.