Lentils

Lentils are small, round, and slightly flattened legumes, known for their brown color, although green, red, black, and yellow varieties also exist. They are a staple ingredient in many traditional cuisines around the world, especially in soups and stews.

The origin of lentils dates back to ancient times, being one of the first crops domesticated by humans in the Fertile Crescent region over 8,000 years ago. Today, they are cultivated in various parts of the world, including Latin America, Europe, Asia, and the Middle East.

Nutritionally, lentils are an excellent source of plant-based protein, dietary fiber, iron, and folic acid, in addition to being low in fat. This makes them a fundamental ingredient for healthy diets, especially in vegetarian and vegan regimens.

In Latin American cuisine, besides "lentejas," you may find synonyms or related terms such as "pallares" or simply "legumbres" (legumes), although "pallares" usually refers more to another type of legume (large beans). Generally, the term "lentils" is universally recognized in the region. They are widely used in soups, stews, salads, and as a side dish, adding flavor, texture, and nutritional value to preparations.