Lentils are a legume and are lens shaped seeds. Originally from the Near East, lentils have been part of our diet since the aceramic Neolithic period and was one of their first domesticated crops. Lentils contain 26% protein, making it the third highest level of protein from any plant based food, with Soyabeans and hemp coming in at first and second. It is an essential part of the diet in many global cultures, particularly in Nepal and India, who have a large vegetarian population. India has the highest production in the world, producing 1,400,000 tonnes per year. There, lentils are boiled with vegetables and then spices are added to make many side dishes such as rasam, sambar and dahl. These can be served with rice and Indian breads.Lentils can be used to make nutritious and inexpensive meals with or without the inclusion of meat and feature in soups throughout Europe, India, North and South America, the Mediterranean, and Middle East. Often rice is added and in the Middle East it is referred to as mujaddara or mejadra, and in India it is called khichdi.
