Lentilles

Lentilles are the edible seeds of Lens culinaris, a small annual legume in the pea family. They are grown and consumed worldwide and come in a range of colors, including green, brown, red/orange, yellow, and black (beluga). The most common forms are whole dried lentils and split lentils, which cook faster.

Nutritionally, lentilles are notable for their high protein and dietary fiber content, as well as iron and folate. They are naturally gluten-free and have a relatively low glycemic index, making them a versatile staple in many vegetarian and vegan diets.

Cultivation and production: Lentilles are a cool-season crop that fix atmospheric nitrogen in plant roots, contributing to soil fertility. They are relatively short-season and can be grown in diverse environments. Major producers include Canada, India, Turkey, and parts of Europe, with traditional regional varieties such as Puy lentils from France and various brown or green lentils from India.

Culinary uses: Lentilles do not require soaking in most cases. Red and orange lentils cook quickly (about 10–15 minutes), while green and brown varieties may take 20–30 minutes. They are used in soups, stews, curries, pilafs, and salads, and pair well with grains to form complete protein profiles. Canned lentils offer convenience but should be rinsed before use.

Storage and safety: Keep dried lentilles in a cool, dry place; canned lentils once opened should be refrigerated and used within a few days.