Super source
Energy
262 kcal · 13% DV target
One of the earliest cultivated crops, lentils are versatile legumes valued for their rapid cooking time and ability to absorb complex flavours in soups and stews.
Regular consumption is associated with a significant increase in the diversity of gut microbiota, specifically promoting the growth of bacteria that produce short-chain fatty acids (compounds that protect the gut lining).
Unlike many other legumes, lentils contain high levels of polyphenols (antioxidant plant compounds) that remain stable and bioactive even after the high temperatures of boiling or pressure cooking.
Their high ratio of slowly digestible starch means they produce a more gradual rise in blood sugar compared to other starchy staples like potatoes or white rice, aiding in sustained energy levels.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
262 kcal · 13% DV target
19.9 g · 40% DV target
47.6 g · 17% DV target
11.2 g · 40% DV target
0.25 g · Top 13% of vegetables
0.89 g · Top 18% of vegetables
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Applies to dried lentils; keep in a sealed container.
For cooked lentils.
Lentils are nitrogen-fixing crops that improve soil health and require significantly less water than animal protein sources. [5]
Archaeological evidence from the Franchthi Cave in Greece suggests that humans have been eating wild lentils since 11,000 BC, making them one of the oldest known dietary staples.