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Lentils Nutritional Information

Updated on April 3, 2015
Paula Atwell profile image

Paula Atwell is a freelance writer with WriterAccess, webmaster, member of Pinterest Party on FB and the owner of Lake Erie Artist Gallery.

Lentils Nutritional Information
Lentils Nutritional Information | Source

Nutrition in Lentils, Lentils Health Benefits

Lentils are legumes, also called pulses, seeds of a plant whose botanical name is Lens ensculenta. They grow in pods that contain either one or two lentil seeds. Lentils are classified according to whether they are large or small in size with dozens of varieties of each being cultivated.

While the most common types in the United States are either green lentils or brown lentils, lentils are also available in black, yellow, red and orange colors. These round, oval or heart-shaped disks are small in size, oftentimes smaller than the tip of a pencil eraser. They are sold whole or split into halves. The different types offer varying consistencies with the brown and green lentils better retaining their shape after cooking, while the others generally become soft and mushy. While the flavor differs slightly among the varieties, they generally feature a hearty dense somewhat nutty flavor.

Go directly to shop for lentils on Amazon.

Lentils 101 - Clean Eating

Quick, easy to prepare

Compared to other types of dried beans, lentils are relatively quick and easy to prepare. They readily absorb a variety of wonderful flavors from other foods and seasonings, are high in nutritional value and are available throughout the year.

Lentils are legumes along with other types of beans. They grow in pods that contain either one or two lentil seeds that are round, oval or heart-shaped disks and are oftentimes smaller than the tip of a pencil eraser. They may be sold whole or split into halves with the brown and green varieties being the best at retaining their shape after cooking.

Tiny But Mighty - Lentil Recipes
Tiny But Mighty - Lentil Recipes

Only $2.99, this is a great resource for lentils recipes and information.


Nutritionally mighty

Tiny but nutritionally mighty member of the legume family, lentils are a very good source of cholesterol-lowering fiber. Lentils are one of those unassuming foods that are often overlooked in our diets and on restaurant menus. This is beginning to change, and as myriad of health benefits that come from these little legumes, I have prepared these delicious lentil recipes to be enjoyed by all ages.

These recipes are enjoyed by my family members, and the results are miraculous, more energy, better diet and better health for all. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Incorporating this food into our diets will help treat and prevent a range of different health problems. Lentils also provide excellent amounts of important minerals, two B-vitamins, and protein, all with virtually no fat. But this is far from all lentils have to offer. Here are the health benefits offered by this tiny nutritional giant that is lentil.

Lentils Quiz

Have You Ever Eaten Lentils?

See results

Lentils Nutrition Benefits

Lentils are high in fiber and low in calories

Lentils, a small but nutritionally dense member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein-all with virtually no fat. The calorie cost of all this nutrition is just 230 calories for a whole cup of cooked lentils.

Lentils, like other beans, are rich in dietary fiber, both the soluble and insoluble type. Soluble fiber forms a gel-like substance in the digestive tract that snares bile (which contains cholesterol)and ferries it out of the body. Research studies have shown that insoluble fiber not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like irritable bowel syndrome and diverticulosis.

Jewish recipes using lentils - very unique find

A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie's Kitchen
A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie's Kitchen

From Publishers Weekly

Abadi inherited both Ashkenazi and Sephardic cuisines from her two grandmothers, and presents here the lesser known treasures from her Syrian Grandma Fritzie in a down-to-earth Middle Eastern cookbook that goes beyond the typical hummus and falafel. All recipes are kosher and many are suitable for holidays: Lamb with Lemon and Olives for Rosh Hashana or Stuffed Squash with Lemon-Mint Sauce for special Sabbaths. Many dishes, like Spinach-Mint Soup or Crushed Wheat with Chickpeas and Pot Cheese are easy for everyday light and even vegetarian meals. This well-rounded cookbook explains, in a glossary, ingredients such as tamarind paste and phyllo, provides a list of specialty stores and a menu planner, and guides the cook from appetizers, such as Eggplant Dip with Pine Nuts, to desserts (Flourless Pistachio Cookies, which are perfect for Passover), and from formal (Orange Chicken with Golden Raisins and Figs), to casual (Syrian Grilled Cheese Sandwich with Mint). Never overdone, flavors appear in combinations surprising to the typical North American palate, such as Stuffed Baby Eggplants with Apricots and Meat, and Eggs with Rhubarb. For Syrian Jewish women, cooking is an art form, shared among neighbors and families but closely guarded from outsiders. Luckily, Abadi offers these secrets in her book.

Beans, Peas and Lentils Art Print
Beans, Peas and Lentils Art Print | Source

Lentils Nutrition Helps Prevent Heart Disease

Lentils are a high fiber and nutritional food

In a study that examined food intake patterns and risk of death from coronary heart disease, researchers followed more than 16,000 middle-aged men in the U.S., Finland, The Netherlands, Italy, former Yugoslavia, Greece and Japan for 25 years. Typical food patterns were: higher consumption of dairy products in Northern Europe; higher consumption of meat in the U.S.; higher consumption of vegetables, legumes, fish, and wine in Southern Europe; and higher consumption of cereals, soy products, and fish in Japan. When researchers analyzed this data in relation to the risk of death from heart disease, they found that legumes were associated with a whopping 82% reduction in risk!!

A study published in the Archives of Internal Medicine confirms that eating high fiber foods, such as lentils, helps prevent heart disease. Almost 10,000 American adults participated in this study and were followed for 19 years. People eating the most fiber, 21 grams per day, had 12% less coronary heart disease (CHD) and 11% less cardiovascular disease (CVD) compared to those eating the least, 5 grams daily. Those eating the most water-soluble dietary fiber fared even better with a 15% reduction in risk of CHD and a 10% risk reduction in CVD.

Lentils' nutrition is a contribution to heart health that lies not just in their fiber, but in the significant amounts of folate and magnesium these little wonders supply. Folate helps lower levels of homocysteine, an amino acid that is an intermediate product in an important metabolic process called the methylation cycle. When folate (as well as vitamin B6) are around, homocysteine is immediately converted into cysteine or methionine, both of which are benign. When these B vitamins are not available, levels of homocysteine increase in the bloodstream--a bad idea since homocysteine damages artery walls and is considered a serious risk factor for heart disease.

Lentils' magnesium puts yet another plus in the column of its beneficial cardiovascular effects. Magnesium is Nature's own calcium channel blocker. When enough magnesium is around, veins and arteries breathe a sigh of relief and relax, which lessens resistance and improves the flow of blood, oxygen and nutrients throughout the body. Studies show that a deficiency of magnesium is not only associated with heart attack but that immediately following a heart attack, lack of sufficient magnesium promotes free radical injury to the heart.

Lentil: An Ancient Crop for Modern Times
Lentil: An Ancient Crop for Modern Times

This book presents the most comprehensive and up-to-date review of research on lentil production systems, biotic and abiotic stress management, quality seed production, storage techniques and lentils growing around the world.


Lentils High In Iron

Lentils give you energy

In addition to its beneficial effects on the digestive system and the heart, soluble fiber helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, legumes like lentils can really help you balance blood sugar levels while providing steady, slow-burning energy. Studies of high fiber diets and blood sugar levels have shown the dramatic benefits provided by these high fiber foods.

Researchers compared two groups of people with type 2 diabetes who were fed different amounts of high fiber foods. One group ate the standard American Diabetic diet, which contains with 24 grams of fiber/day, while the other group ate a diet containing 50 grams of fiber/day. Those who ate the diet higher in fiber had lower levels of both plasma glucose (blood sugar) and insulin (the hormone that helps blood sugar get into cells). The high fiber group also reduced their total cholesterol by nearly 7%, their triglyceride levels by 10.2% and their VLDL (Very Low Density Lipoprotein--the most dangerous form of cholesterol)levels by 12.5%.

In addition to providing slow burning complex carbohydrates, lentils can increase your energy by replenishing your iron stores. Particularly for menstruating women, who are more at risk for iron deficiency, boosting iron stores with lentils is a good idea--especially because, unlike red meat, another source of iron, lentils are not rich in fat and calories. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. And remember: If you're pregnant or lactating, your needs for iron increase. Growing children and adolescents also have increased needs for iron.

Green, Red and Brown Lentils (Lens Culinaris) Photographic Print
Green, Red and Brown Lentils (Lens Culinaris) Photographic Print | Source

Lentils History

Lentils are mentioned in the Bible

Lentils are believed to have originated in central Asia, having been consumed since prehistoric times. They are one of the first foods to have ever been cultivated. Lentil seeds dating back 8000 years have been found at archeological sites in the Middle East. Lentils were mentioned in the Bible both as the item that Jacob traded to Esau for his birthright and as a part of a bread that was made during the Babylonian captivity of the Jewish people.

For millennia, lentils have been traditionally been eaten with barley and wheat, three foodstuffs that originated in the same regions and spread throughout Africa and Europe during similar migrations and explorations of cultural tribes. Before the 1st century AD, they were introduced into India, a country whose traditional cuisine still bestows high regard for the spiced lentil dish known as dal. In many Catholic countries, lentils have long been used as a staple food during Lent. Currently, the leading commercial producers of lentils include India, Turkey, Canada, China and Syria.

How to Store Lentils

Dried lentils, canned lentils

  • Lentils are generally available in prepackaged containers as well as bulk bins. Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the lentils are covered and that the store has a good product turnover so as to ensure its maximal freshness. Whether purchasing lentils in bulk or in a packaged container, make sure there is no evidence of moisture or insect damage and that the lentils are whole and not cracked.
  • Canned lentils can be found in some grocery stores and most natural foods markets. Unlike canned vegetables, which have lost much of their nutritional value, there is little difference in the nutritional value of canned lentils and those you cook yourself. Canning lowers vegetables' nutritional value since they are best lightly cooked for a short period of time, while their canning process requires a long cooking time at high temperatures. On the other hand, beans require a long time to cook whether they are canned or you cook them yourself. Therefore, if enjoying lentils is more convenient for you, by all means go ahead and enjoy them. We would suggest looking for those that do not contain extra salt or additives.
  • Store lentils in an airtight container in a cool, dry and dark place. Stored this way, they will keep for up to 12 months. If you purchase lentils at different times, store them separately since they may feature varying stages of dryness and therefore will require different cooking times. Cooked lentils will keep fresh in the refrigerator for about three days if placed in a covered container.

Cooking Lentils

Lentils Preparation

Lentils can be prepared the day of serving since they do not need to be presoaked. Before washing lentils you should spread them out on a light colored plate or cooking surface to check for, and remove, small stones or debris. After this process, place the lentils in a strainer, and rinse them thoroughly under cool running water.

For cooking lentils, use three cups of liquid for each cup of lentils. Lentils placed in already boiling water will be easier to digest than those that were brought to a boil with the water. When the water returns to a boil, turn down the heat to simmer and cover. Green lentils usually take 30 minutes, while red lentils require 20 minutes.

These cooking times can be slightly adjusted depending upon the final use. If you are going to be serving lentils in a salad or soup and desire a firmer texture, remove them from the stove top when they have achieved this consistency--typically 5-10 minutes earlier than their usual cooking time. If you are making dal or some preparation that requires a mushier consistency, achieving this texture may take an additional 10-15 minutes.

A Few Quick Serving Ideas:

  • Combine cooked lentils, and chopped sweet peppers to make a delicious cold salad. Season with your favorite herbs and spices.
  • Toss buckwheat soba noodles with cooked lentils, small broccoli florets and leeks. Dress with olive oil mixed with garlic and ginger.
  • Moroccan lentil soup is easy to make. After cooking lentils, add diced vegetables of your choice and season with tamari, coriander, cumin, turmeric and cayenne.

Lentils Nutritional Values Chart, Lentils Calories

(click column header to sort results)
% Daily Value  
Nutrient Density  
148.50 mcg
357.98 mcg
dietary fiber
15.64 g
very good
0.16 g
very good
0.98 mg
very good
6.59 mg
17.86 g
356.40 mg
0.50 mg
vitamin B1 (thiamin)
0.33 mg
730.62 mg

1 cup cooked lentils, 198 grams, 229 calories

How to cook perfect lentils

Lentils Recipe-Middle Eastern Lentil Soup

Easy to make lentils recipe

5 stars from 2 ratings of Middle Eastern Lentil Soup

Cook Time

Prep time: 20 min
Cook time: 24 hours 40 min
Ready in: 25 hours
Yields: 6 to 8 servings


  • 1 cup dried lentils
  • 2 Tablespoons olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 teaspoon fennel seed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper, (cayenne)
  • 1/2 teaspoon salt
  • 1 Tablespoon lemon juice, fresh
  • fresh parsley
  • 1/2 cup plain yogurt


  1. Rinse lentils, discard any debris or blemished lentils; drain.
  2. Heat oil in large saucepan over medium-high heat until hot. Add onion and bell pepper; cook and stir five minutes or until tender. Add fennel seed, cumin and ground red pepper; cook and stir one minute.
  3. Add four cups water and lentils. Bring to a boil. Reduce heat to low. Cover and simmer 20 minutes.
  4. Stir in salt. Simmer five to ten minutes more or until lentils are tender.
  5. Refrigerate, covered, overnight or up to two days
  6. To complete recipe, heat the soup again, over medium heat until hot. Stir in lemon juice.
  7. While soup is heating, chop enough parsley to measure two-tablespoons; stir into yogurt. Serve soup topped with yogurt mixture. For a special touch, top each serving with yellow bell pepper strips.

Lentils Recipe-Creamy Lentil Dip

Easy lentils dip for yourself or company


  • 1/2 cup dried lentils
  • 2 to 3 cups water, fresh filtered or spring
  • 1-1/2 cups vegetable broth
  • 2 to 3 Tablespoons dry white wine
  • 1/2 cup low-fat sour cream, (or yogurt)
  • 1/4 cup celery, minced
  • 1/4 cup sweet red bell pepper, minced


  1. Make lentil puree first. Rinse lentils, then let soak in filtered water overnight. Drain and discard water.
  2. In medium saucepan combine lentils and broth. Bring to a boil over medium heat. Cover, reduce heat to low and cook 25 to 30 minutes or until very tender. Drain lentils and refrigerate remaining broth for another use.
  3. Using blender, puree half the lentils with the wine. Add remaining lentils and continue to puree until smooth, thick paste forms. If puree is too thick, add a little extra wine. Refrigerate until ready to use.
  4. To make dip use one cup lentil puree. Reserve remaining puree for another use. To puree add sour cream, celery and bell pepper. Mix well. Refrigerate until ready to use. Serve with baskets of mixed tortilla chips and or pita bread strips.
  5. Recipe makes about two cups dip.

What's for Dinner? Lentils and Rice Recipe

Legumes as a Staple of Diet

Around the world, legumes are often a staple of diet because they are a cheap form of protein that can be kept dried indefinitely and reconstituted using water.

© 2009 Paula Atwell

Did You Learn Something About Lentils Nutrition? - What do you think about lentils?

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    • Glenn Co profile image


      3 years ago from Greater Burlington, Vt

      Lentils are, to me, a perfect food.

      I eat them in a stew, either with salmon or roasted chicken, or as an entree by themselves, when I add diced ham to the stew.


      (See my Hub Pages recipe for Cider Lentil Stew)

    • ThatMommyBlogger profile image


      4 years ago from The Midwest

      I used to make veggie burgers out of lentils. Delicious!

    • DaphneDL profile image

      Daphne D. Lewis 

      4 years ago from Saint Albans, West Virginia

      Lentils are a favorite of mine and quicker to fix without having to soak them. I've bookmarked these great recipes for future use in my kitchen.

    • Paula Atwell profile imageAUTHOR

      Paula Atwell 

      4 years ago from Cleveland, OH

      @pkmcr That's right. And they are better for you than most gluten full items. :)

    • pkmcruk profile image


      4 years ago from Cheshire UK

      We use Lentils in some of the soups that we make because of my need to eat gluten free and they do make a difference to the taste!

    • Paula Atwell profile imageAUTHOR

      Paula Atwell 

      4 years ago from Cleveland, OH

      @midget Glad to hear! Woot!

    • Paula Atwell profile imageAUTHOR

      Paula Atwell 

      4 years ago from Cleveland, OH

      @tillsontitan Can't hurt to try :)

    • Paula Atwell profile imageAUTHOR

      Paula Atwell 

      4 years ago from Cleveland, OH

      @Vellur Thanks, glad you like the recipe. I have more coming. :)

    • Paula Atwell profile imageAUTHOR

      Paula Atwell 

      4 years ago from Cleveland, OH

      @Peg Yep, soup season is just about here where I live. You will have to wait a bit longer. :)

    • Paula Atwell profile imageAUTHOR

      Paula Atwell 

      4 years ago from Cleveland, OH

      @vibesites Canned is less healthy but a good alternative for those without cooking facilities.

    • midget38 profile image

      Michelle Liew 

      4 years ago from Singapore

      I am quite a lentil fan too. With this hub all the way!

    • tillsontitan profile image

      Mary Craig 

      4 years ago from New York

      Okay, so I guess its time for me to try lentils!

      Voted up, useful, and interesting.

    • Vellur profile image

      Nithya Venkat 

      4 years ago from Dubai

      Lentils are tasty and nutritious, great hub about lentils. The lentil soup recipe is great, will try. Great hub and voted up.

    • PegCole17 profile image

      Peg Cole 

      4 years ago from Northeast of Dallas, Texas

      I'm eager to make some lentil soup when the weather cools down. Now I'll be looking for the more colorful ones as well as the green. It's good to know of their nutritional value, too.

    • vibesites profile image


      4 years ago from United States

      I love lentils too. But always dried over canned. Thank you for highlighting their health benefits. :)

    • Paula Atwell profile imageAUTHOR

      Paula Atwell 

      4 years ago from Cleveland, OH

      @vocal You are a lentil-lover and they are so good for you.

    • Paula Atwell profile imageAUTHOR

      Paula Atwell 

      4 years ago from Cleveland, OH

      @Sunshine They really are an all-purpose food.

    • vocalcoach profile image

      Audrey Hunt 

      4 years ago from Idyllwild Ca.

      I love lentils and eat them at least 3 times a week. I prefer them in a soup sprinkled with fresh onion and grated jack/cheddar cheese. Voted across and sharing-a-plenty.

    • Sunshine625 profile image

      Linda Bilyeu 

      4 years ago from Orlando, FL

      Lentils are delish! In a soup or as a side, they are loaded with nutrients. I like them cold too. Lemon juice is a must.

    • TerriCarr profile image


      5 years ago

      I have a lentil dish recipe ready to roll - not my own recipe though, so I won't be posting it.

    • Paula Atwell profile imageAUTHOR

      Paula Atwell 

      6 years ago from Cleveland, OH

      @anonymous: Since it says cooked, it means cooked.

    • profile image


      6 years ago

      I am confused in the sizing part. It says 1 cup of lentils cooked. Does that mean 1 cup dried lentils or the lentils after cooking that make a cup..please help me as it always confuses me in beans rice and lentils...does a cup is before cooking or after cooking..

    • AstroGremlin profile image


      6 years ago

      Made a lentil dish awhile back that was out of this world. Involved a dash of sherry at the end that transformed the flavor. That dip recipe looks great.

    • melissiaoliver profile image


      6 years ago

      Only ever had red lentils but they're so yummy!

    • captainj88 profile image

      Leah J. Hileman 

      7 years ago from East Berlin, PA, USA

      That dip recipe looks spectacular! Great, helpful lens.

    • KateHonebrink profile image


      7 years ago

      I'm going RIGHT NOW to make your Middle Eastern Lentil Soup. YUM! Thanks for so much great lentil lore! Love it!!

    • dahlia369 profile image


      7 years ago

      What a great resource lens with tons of useful info!

    • profile image


      7 years ago

      @Paula Atwell: THANK YOU so much for the information. I could not find half of this information online and I have been looking on different sights. You do not know how much this helps me. I love lentiles and eat them every day. I have been having problems (and attacks) with high puriene foods and have had a hard time finding information on anything. Thanks again. :o)

    • Paula Atwell profile imageAUTHOR

      Paula Atwell 

      7 years ago from Cleveland, OH

      @anonymous: I looked this up for you, and discovered that lentils are included in the list of foods have high and moderately high purine levels(5-100 mg per 3.5 ounce serving). Here is the entire list:

      Asparagus, Bacon, Beef, Bluefish, Bouillon, Calf tongue, Carp, Cauliflower, Chicken, Chicken soup, Codfish, Crab, Duck, Goose, Halibut, Ham, Kidney beans, Lamb, Lentils, Lima beans, Lobster, Mushrooms, Mutton, Navy beans, Oatmeal, Oysters, Peas, Perch, Pork, Rabbit, Salmon, Sheep, Shellfish, Snapper, Spinach, Tripe, Trout, Tuna, Turkey, Veal, Venison


    • profile image


      7 years ago

      I was wondering if anyone knew whether lentils are a high puriene food or not. Puriene is bad for those who suffer with Gout disease. I eat lentils everyday. I have used them mostly for the protein, but lentils are also a good source of food that helps prevent alzheimer's disease as well. I did not know that lentils were also heart healthy. That is another good benefit.

    • TolovajWordsmith profile image

      Tolovaj Publishing House 

      7 years ago from Ljubljana

      Sure did. I believe lentils are important part of vegetarian lifestyle. Thanks for useful info!

    • profile image


      7 years ago

      I tried lentil soup about a year ago for the first time and loved it! I wish I had been eating it for years, I'd love to try other recipes with lentils.

    • profile image


      7 years ago

      I love Lentils, great information, pictures and recipes!

    • Holysheepskin LM profile image

      Holysheepskin LM 

      7 years ago

      Very informative lens! We have just starting cooking with lentils and you have some great tips here that I'm sure will use!

    • profile image


      7 years ago

      Great and very informative lens.

      Thanks for sharing!

    • JoyfulReviewer profile image


      7 years ago

      Thanks for all this great information about lentils. I'll have to try your recipes sometime soon.

    • GirlLovesNature1 profile image


      7 years ago

      Lentils are one of my favorite foods. I put them in almost everything. So I'm glad to see they're good for me!

    • Jhangora LM profile image

      Jhangora LM 

      7 years ago

      Yes, and thanx a lot for that. Here in India we eat Lentils daily. They are known as Daal. I like whole Lentils like Beans, and Gram. Thumbs up for a real information filled Lens!

    • Natalie W Schorr profile image

      Natalie W Schorr 

      7 years ago

      Very informative!

    • lesliesinclair profile image


      7 years ago

      yes, that they are better for you than even how great they tasted in the soup I made a couple days ago! also that they digest even better if added to already boiling water. thanks. this is a beautiful clean lens

    • chefkeem profile image

      Achim Thiemermann 

      7 years ago from Austin, Texas

      How to store lentils? Well, in my tummy, of course! :)

    • profile image


      7 years ago

      I love lentils! Lentil soup, lentils and rice, my grandma even used to make lentil loaf! Wonderful lens!

    • BarbRad profile image

      Barbara Radisavljevic 

      7 years ago from Templeton, CA

      Thanks for adding to my information on lentils and sharing some tasty looking lentil recipes. So far I've used them mostly in soups.

    • annieangel1 profile image


      7 years ago from Yorkshire, England

      great info, I love lentils

    • choosehappy profile image


      7 years ago from US

      Love lentils ;) Blessed!

    • PatriciaLi profile image


      7 years ago

      I have always loved lentils; your lens is very informational, can't wait to try your recipes, thanks!

    • rosytaylor profile image


      7 years ago

      Hi! This is an amazing and Awesome lens and very informative too. Nicely done, Keep up your great work!

    • CHalloran LM profile image

      CHalloran LM 

      8 years ago

      I love lentils. I love red lentil soup and I have a recipe with lentils and potatoes to make salad.

    • pimbels lm profile image

      pimbels lm 

      8 years ago

      We eat a lot of lentil soup in winter. We these recipes we will eat them more often Great lens. Thank you.

    • KarenHC profile image


      8 years ago from U.S.

      I do enjoy eating lentils, but I don't eat them often. Now I want to try some of the recipes here. The Middle Eastern Lentil Soup recipe looks very tasty!

    • profile image


      8 years ago

      Yummy. Definitely want to. try the recipes

    • profile image


      8 years ago

      Well it's definitely a bowl of lentil soup for lunch tomorrow after reading this lens, I love lentils, and yes, they are healthy and delicious! Blessed by the Diet and Nutrition Squid Angel and added to

    • Addy Bell profile image

      Addy Bell 

      8 years ago

      As a vegetarian I eat a lot of legumes, and I love lentils because they don't take as long to cook as other beans.

    • ajgodinho profile image

      Anthony Godinho 

      8 years ago from Ontario, Canada

      I love lentils and especially their tremendous health benefits. Excellent lens with valuable information and well presented!

    • profile image


      8 years ago

      I just tried lentil soup for the first time a few weeks ago because they were serving it as soup of the day at a local restaurant. It was AMAZING! I want to try making my own.

    • Terry Boroff profile image

      Terry Boroff (flipflopnana) 

      8 years ago from FL

      I love lentils and now have even more reasons and a new way to love them. Thanks!

    • tvyps profile image

      Teri Villars 

      8 years ago from Phoenix, Arizona

      Interesting. I eat them because they have high protein, like Quinoa. If you are not going to eat meat, Lentils will quickly provide that protein you need...most people will substitute them for a vegetable but you still need your daily greens because they are legumes.

    • profile image


      8 years ago

      i am ready to try lentils. i am used to eating pinto beans, white northern beans, and peas. i don't really like the taste of black eyed peas. i am looking forward to eating lentils. thanks for the information to help in the motivation.

    • kimbesa2 profile image


      8 years ago from USA

      Yes! Love lentils. Thanks...and **angel blessed**!

    • gypsyman27 lm profile image

      gypsyman27 lm 

      8 years ago

      I have always been a lentil lover, however in my neighborhood I can only get green or brown lentils. Oh well, fortunately I have tried others, see you around the galaxy...

    • WhiteOak50 profile image


      8 years ago

      I really wish I would eat more of these. I always have them on hand but just do not cook them up. Great lens, I would like to try some of the recipes.

    • WildFacesGallery profile image


      8 years ago from Iowa

      We've made a couple of dishes using lentils but haven't really found anything with a wow factor. Thanks for all the great nutritional info here. It makes me want to try using them more often.

    • JJNW profile image


      8 years ago from USA

      I loved this lens so much when I saw it a while back that I returned to give you my 3rd ever SquidAngel Blessing!

    • Louis Wery profile image

      Louis Wery 

      8 years ago from Sarasota, Florida USA

      I love lentils and now you've shown me how nutritious these little beans are. Thank you for the great information.

    • profile image


      8 years ago

      Wow! I knew lentils were a healthy eating option, but I had no idea how healthy. Great info, thank you.

    • JJNW profile image


      8 years ago from USA

      ALways learning! I love lentils and I am so glad they are cheap and good for me!!

    • Christene-S profile image


      8 years ago

      Blessed by a SquidAngel :)

    • BarryKrost profile image


      8 years ago

      Can't wait to read, "Lentil: An Ancient Crop for Modern Times." Thanks.

    • JanieceTobey profile image


      9 years ago

      Lentils are so good for you, and so tasty too! I love all the information you've provided here! I've favorited your lens and am featuring it on my collection of Vegetarian Beans Recipes.

    • Sniff It Out profile image

      Sniff It Out 

      10 years ago

      Lentils are great... and so is your lens, I shall have to try that Middle Eastern Lentil Soup! :) Lensrolled and featrued on my Lentil Curry lens.

    • Tiddledeewinks LM profile image

      Tiddledeewinks LM 

      10 years ago

      I love lentil soup on a cold day.

    • profile image


      10 years ago

      I've probably had lentils in a soup or something, but I've never gone out of my way to eat them. The Middle Eastern Lentil Soup sounds like a good way to get more acquainted with preparing and eating lentils.

    • profile image


      10 years ago

      I love lentils and when making chicken soup I always through in a couple of fistfuls of the colourful legumes. I also make a pork and lentils dish in my crockpot (slow cooker) and flavour it with aplle juice, apple slices, garlic and a sprinkle of curry powder. Yummy!

      Great lens and some wonderful new recipes to try. Love the cooking coarse vid - very funny!

    • evelynsaenz1 profile image

      Evelyn Saenz 

      10 years ago from Royalton

      I was just wondering what to cook for dinner that would be healthy and nutritious and stumbled on your lens. I think I will serve them with the left over roasted winter squash and cauliflower that I make yesterday. Thank you for the suggestion and your well-organized lens.

    • BarryKrost profile image


      10 years ago

      I have always loved lentils. This lens makes you love them more. A really great example of why Squidoo is so cool.*****

    • Paula Atwell profile imageAUTHOR

      Paula Atwell 

      10 years ago from Cleveland, OH

      [in reply to Intuitive] That does sound yummy. Sometimes I just like eating them plain.

    • Sensitive Fern profile image

      Sensitive Fern 

      10 years ago

      I love lentils! A friend gave me a delicious recipe that I eat quite often that uses tomato based pasta sauce, vegetable broth, onion, garlic, curry, garam masala, cilantro and lime juice. 5*

    • Paula Atwell profile imageAUTHOR

      Paula Atwell 

      10 years ago from Cleveland, OH

      [in reply to chefkeem] It does make you hungry. You are the best!

    • chefkeem profile image

      Achim Thiemermann 

      10 years ago from Austin, Texas

      I adore lentils and I love your lentils lens so much that I lensrolled it 27 times, starred, fav'd, and blessed it. Now I better get something to eat... :)


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