The lentil is an edible pulse or bean. It is a bushy annual plant of the legume family grown for its lens shaped seeds. Lentils have been part of the human diet since the ancient time. Archaeological evidence shows they were eaten 9,500 to 13,000 years ago.

Lentil colors range from yellow to red-orange to green, brown and black. Lentils also vary in size and are sold in many forms, with or without the skins, whole or split.

Lentils were the main ingredient in the diet of ancient Iranians, who consumed lentils daily in the form of a stew poured over rice. Lentils are also commonly used in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with flat bread. Yellow lentils are used to make a non spicy stew, which is one of the first solid foods Ethiopian women feed their babies.

In India, lentils soaked in water and sprouted lentils are offered to God in many temples. It is also a practice in South India to give and receive sprouted peas by women who perform Varalakshmi Vratam. It is considered to be one of the best foods because the internal chemical structures are not altered by cooking.

Lentils have the third-highest level of protein by weight, after soya bean and hemp. Lentils are an essential source of inexpensive protein in many parts of the world with a large vegetarian populations. Sprouted lentils contain sufficient levels of all essential amino acids.

Lentils also contain dietary fiber, folate, Vitamin B1 and minerals. Red/ pink lentils have 11% fiber as against 31% in the green lentils.

Health magazine has selected lentils as one of the five healthiest foods. Lentils are often mixed with grains, such as rice, to make food wholesome. Lentils are a good source of iron. Lentils have some anti nutritional factors.

But these can be minimized by soaking the lentils in warm water over night.