Lentels

Lentels is not a standard term in modern English and is most often a misspelling of lentils, the edible seeds of the plant Lens culinaris. In some historical or regional texts, similarly spelled variants may appear, but standard usage refers to lentils. This article uses lentils to describe the legume; if you encounter lentels in another context, it may be a typographical error or a non-English term.

Lentils are small, lens-shaped seeds in the legume family. They come in several colors, including green, brown, red, yellow, and black, and vary in size. Lentils are among the oldest cultivated crops and are valued for their relatively quick cooking and high nutritional content. They are a good source of plant-based protein, dietary fiber, iron, and folate, and are naturally gluten-free.

Culinary uses and preparation are straightforward. Most varieties require little cooking time and can be simmered for 15 to 30 minutes, depending on type and whether they are whole or split. Red and yellow lentils often cook quickly and tend to break down, making them suitable for soups, dals, and thick stews. Brown and green lentils hold their shape longer, making them good for salads and sides. Rinse before cooking; no soaking is required for most varieties, though split red lentils may benefit from a short soak.

Cultivation and storage: lentils prefer temperate climates and well-drained soils. They are relatively drought-tolerant and can be grown in rotating crops. Dried lentils store well in a cool, dry place for extended periods.