Lentils
Also known as: dal, masoor, puy
Fast-cooking pulse packed with plant protein, iron and folate. Green, brown, red and black varieties suit soups, curries and salads.
OriginFertile Crescent, cultivated ~9,000 years ago.
Nutrition per 100 g cooked
- Calories
- 116
- Protein
- 9 g
- Fat
- 0.4 g
- Carbs
- 20 g
- Fibre
- 7.9 g
Why it matters
- →High in folate, iron, potassium
- →Low glycemic index
- →Cheap complete-meal base
Use it to replace
- • Ground beef in bolognese
- • Chicken in curry
Common uses
Classic pairings
Cumin · Onion · Lemon · Coconut milk
How Lentils fits into a normal day of eating
The reference portion of Lentils contains 116 kcal, 9 g of protein and 7.9 g of fibre per 100 g. Read these figures alongside the preparation state shown above: dry grains, cooked pulses and oils are not interchangeable portions. Multiply each figure by the weight you actually eat divided by 100. A food with little protein or fibre can still have a useful culinary role; it should not be described as a substantial source of those nutrients.
The usual uses of Lentils are Dal, Lentil soup, Salad topper, Shepherd's pie filling. Choose the portion and preparation for that role rather than assuming every ingredient should be the centre of a meal. For example, herbs season a dish, oils supply concentrated fat, and legumes can contribute protein and fibre. Check the ingredient's own nutrition values and combine it with complementary foods across the day.
Nutrition per 100 g, and what each line is actually for
| Nutrient | Per 100 g | Why it matters |
|---|---|---|
| Calories | 116 | Energy density — useful for judging portion size against the rest of the plate. |
| Protein | 9 g | Supports muscle repair and satiety; pair across the day rather than in one hit. |
| Fat | 0.4 g | Carries fat-soluble vitamins and flavour; the type of fat matters more than the amount. |
| Carbs | 20 g | Main fuel source; whole-food carbohydrate arrives with fibre and minerals attached. |
| Fibre | 7.9 g | Feeds gut bacteria, steadies blood sugar and is the nutrient most diets fall short on. |
Buying and storing Lentils
- Compare the ingredient list and price for the form you need. A plain version may be useful, but fortified products can provide nutrients that an unfortified version lacks.
- Fresh, frozen, canned and dried products differ in water content, added salt and preparation. Compare nutrition using the same preparation state and a realistic serving, not package weight alone.
- Follow the package's storage instructions. Refrigerate perishable foods promptly; a dry cupboard is not appropriate for every ingredient.
- Buy only an amount you can store safely and use before spoilage. A lower unit price does not save money if part of the food is discarded.
Common mistakes
- Comparing dry and cooked weights as if they were equivalent. Water absorbed during cooking changes the nutrients per 100 g.
- Assuming every plant ingredient supplies meaningful protein, iron or fibre. Use the values above and the portion actually eaten.
- Ignoring food allergies, age-appropriate textures or a medical condition when choosing a serving.
- Assuming every ingredient can be eaten raw. Follow preparation instructions, especially for dried beans and foods requiring cooking.
Cooking with Lentils
The usual uses are Dal, Lentil soup, Salad topper, Shepherd's pie filling. Each of those is a template rather than a recipe: once you know how Lentils behaves with heat and salt, you can slot it into meals you already cook instead of learning a new dish from scratch.
More questions people ask
Is Lentils a good source of protein?
The reference value is 9 g per 100 g. Whether that makes a meaningful contribution depends on the serving you eat. A small amount used for seasoning or cooking fat is not equivalent to a main serving of beans or tofu. Compare the prepared portion, not just the ingredient name.
How much Lentils should I eat in a day?
There is no universal serving suitable for every ingredient or person. Match the amount to its role, energy density and your overall diet. Allergies, medical conditions, age and preparation matter. A clinician or registered dietitian can advise on individual restrictions.
Is Lentils suitable for children and older adults?
Suitability depends on the ingredient, preparation and person. Consider allergies, swallowing and chewing ability, choking hazards and medical restrictions. Whole nuts and hard pieces may need grinding or another texture adjustment. Do not assume an ingredient is safe or nutrient-dense solely because it is plant-based.
Does cooking change the nutrients in Lentils?
Cooking may reduce some heat-sensitive vitamins while improving digestibility or making a food safe to eat. Water gain or loss also changes the figures per 100 g. Compare nutrition data for the same cooked or uncooked form, and follow safe preparation instructions rather than avoiding cooking to preserve nutrients.
Is Lentils expensive?
Prices vary by region, season, brand and preparation. Compare the cost of the amount you will actually use, including waste and cooking time. An oil, spice or specialty ingredient cannot be judged as a cheap protein source when it supplies little protein in a normal serving.
Keep exploring
Pages connected to this one across swaps, ingredients, nutrients and meals.