Lentil Nutrition Facts

Lentils are one of the world’s oldest health foods. These beans were first cultivated in the Middle East around 8,000 B.C. and have subsequently spread west. The Greeks considered the bean a poor man’s food but a royal feast by the Egyptians. The lentil came to the Americas in the early 16th century. During WWII, it became famous as a low-cost, high-protein meat substitute. The lens-shaped bean comes in a variety of shapes and sizes. The most prevalent colors are brown, green, and red. Dietitians prefer gluten-free cuisine since it is abundant in nutrients.

How To Cook Lentils?


Discover how to cook lentils every time precisely! They’re delicious, nutritious, and simple to prepare, and they’re an excellent way to add protein to salads, side dishes, and more. Split lentils take only 5–10 minutes to prepare, whereas other varieties take 20–30 minutes. Additionally, unlike other legumes, lentils do not require pre-soaking before cooking. Lentils are simple to prepare.

Compared to many other legumes, they require no pre-soaking and may be cooked in less than 30 minutes. Alternatively, you can use canned lentils, and it is preferable to rinse them before cooking to remove any contaminants.

Black Lentils Nutrition Facts

Lentils are good for your health! Black Lentils are high in fiber and complex carbohydrates, and they are a great vegetarian protein substitute. Even better, they are easy to cook. A half-cup of dry lentils can produce over a cup of cooked lentils. Each serving contains about 9 grams of protein and 80 percent of your daily fiber needs. This makes lentils an excellent choice for people on a gluten-free diet.