Lentils

These tiny, flat pulses grow in pods worldwide in warm countries, and vary in colour and size. The most common lentils are green, brown and red. Some of the rarer varieties are named after the area in which they are grown.

lentils have a high food value (they are high in protein, fibre and B vitamins) and are considered adequate protein to replace meat. They must be cooked and can then be puréed and used in soups and curries or added to stews and salads. But choose your lentils accordingly: some lentils, such as the red and brown ones, will cook to a mush and are good for purées; others, like puy lentils, will hold their shape no matter how much you cook them.