Red lentil

Red Lentil

The Red Lentil (Lens culinaris) is a type of lentil from the Fabaceae family, which is commonly used in various cuisines worldwide. It is an annual plant known for its lens-shaped seeds.

Description

Red lentils are small, round legumes that come in a variety of colors, including red, brown, and green. The red variety is typically split and hulled, resulting in a flat, orange-red disc shape. They are known for their sweet and nutty flavor and are commonly used in soups, stews, and curries.

Cultivation

Red lentils are grown in a variety of climates, but they thrive best in warm, temperate environments. They are typically sown in the spring and harvested in the late summer. The plants prefer well-drained soil and require regular watering.

Nutritional Value

Red lentils are a rich source of protein, dietary fiber, and several essential vitamins and minerals, including iron, potassium, and folate. They are also low in fat and calories, making them a healthy choice for those following a balanced diet.

Culinary Uses

In cuisine, red lentils are often used in Indian, Middle Eastern, and Mediterranean dishes. They are a key ingredient in dishes such as dal, a traditional Indian stew, and lentil soup, a staple in many cultures. Due to their quick cooking time and versatility, red lentils are a popular choice for a variety of recipes.

See Also

• Lentil
• Pulse
• Legume
• Dal
• Lentil soup