Lentil

The Lentil (adas) is a legume widely used in the entire Middle Eastern region since ancient times, and was brought to the Americas by the Spanish missionaries. The Arabic word for lentil gave its name to the word meaning lens in Arabic, which is adasa (the Late Latin word for ‘lens’ was also derived from ‘lentil’). It is a delicious source of protein, high in fiber, complex carbohydrates, and nutrients, and low in calories and fat. Lentils come in different colors: brown whole lentils (with the shell on), green whole lentils (with the shell on), and a smaller variety of green lentils referred to as French lentils. Red lentils are shelled, and are frequently used in soups, for they cook faster and disintegrate more easily. The so-called red lentils actually come in different hues: orange, yellowish orange, and lemony yellow, but they all taste the same. It is better to soak whole lentils before cooking them, whereas red lentils can be used whenever needed.