Lentils are small but nutritional powerhouses of the legume family. A half-cup of cooked lentils has a whopping 9 grams of protein, more than nearly any other legume, and 8 grams of fiber. Plus, compared to other kinds of dried beans, lentils have the added advantage of being quick and easy to prepare. Although they should be rinsed and checked for dirt and debris before cooking, there is no need to pre-soak them. Three varieties of lentils are most widely available: green, brown, and red. The green have a nutty flavor and will stay firm when cooked. Brown lentils soften during cooking, and risk becoming mushy if overcooked. Red lentils are the quickest to cook, and will lose their shape, turning a yellow-orangey color when cooked. The different types make lentils a versatile addition to your diet!

12 Great Ways to Use…

Explore our collection of one-page resources designed to help cooks of all abilities discover new and easy ways to use popular Mediterranean Diet ingredients, such as avocado, Greek yogurt, hummus, eggplant, and more.