30+ Lentils

Lentils were part of the Neolithic Package - a set of innovations that marked the transition from hunter-gathering to settled agriculture. This transformation began in the Middle East's Fertile Crescent around 10-12,000 years ago.

Lentils are seeds that get their name from their lens shape. Varieties include green, brown, red, Puy, French, Beluga, Masoor Dal, Toor Dal and Chana Dal.

They contain all nine essential amino acids but are not considered a complete protein because they only have low levels of methionine and cysteine. They are a good source of B1, B3, B5, B6 and folate and also contain vitamins C and K. They have good levels of copper, manganese, phosphorous, iron and zinc. They are high in fibre. Their phytonutrients are antioxidant and cardioprotective. They can help lower cholesterol, regulate blood sugar levels and support the digestive system.

Lentils are a staple in South Asian cultures. They are a popular food in the Middle East, Mediterranean, North Africa and Latin America. They are used in curries, dahls, soups, stews, rice and side dishes. Eating them with a grain food such as rice or bread makes for a 'complete protein' meal.