Lentils

Small, lens-shaped seeds of *Lens culinaris*, one of humanity's oldest cultivated crops (cultivated for ~10,000 years). Among the quickest-cooking legumes — no soaking required. Available in an astonishing range of colors and textures: firm French Puy for salads, soft red dal for puree, meaty black beluga for showcase dishes. Central to Indian, Middle Eastern, French, and Ethiopian cooking. Outstanding source of plant protein, folate, and iron.