Lentil
Nutrition, & History
lentil, (Lens culinaris), small annual legume of the pea family (Fabaceae) and its edible seed. Lentils are widely cultivated throughout Europe, Asia, and North Africa but are little grown in the Western Hemisphere. The seeds are used chiefly in soups and stews, and the herbage is used as fodder in some places. Lentils are a good source of protein, dietary fibre, vitamin B, iron, and phosphorus.
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