Lentils : A Source Of Plant Based Protien

Food Lentils : A Source Of Plant Based Protien

Lentils are edible seeds from the legume family. They resemble a tiny bean, grow in pods, and come in red, brown, black, and green varieties. They also contain high levels of protein and fiber. It’s one of the most adaptable ingredients in an Indian kitchen. Each region of India has its favorite selection of lentils even though most common ones are used pretty much everywhere, and each lentil is prepared differently.


Lentils are ever-so-delicious and protein-packed. It is also known as pulses. The term pulses refer only to the dried seed. They are dried legumes that grow in a pod of one to twelve seeds. It includes beans, lentils, peas, and other little seeds referred to as lentils or beans. Indian pulses are usually available in three types: the whole pulse, the split pulse with the skin on, and the split pulse with the skin removed.

The benefits of lentils are seemingly endless. It makes a tasty and nutritious addition to any meal as they’re high in protein and low in fat. For example, the combination of lentils and rice is considered to be a perfect and complete protein match. If you’re vegetarian, this can be a huge staple in your diet! They’re also high in fiber, complex carbohydrates, and are typically gluten-free. They are also rich in vitamins and minerals and are extremely heart-healthy. 

There are many different types of lentils used in traditional Indian dishes. There’s red, black, green, yellow, white… the list goes on and on! I will discuss a few lentils with you which has been the part of Indian cuisine.

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Green Gram Beans, Spilt Green Gram, and Split and Skinned Green Gram

The tiny green gram beans are super tasty. Whole beans can be sprouted and then used in curries, soups, or salads. Raw sprouted mung beans taste delicious as a snack. They also come in a split version with and without skin on. These split lentils can be used in making healthy daal and rice dishes. Green gram beans with their skins on have a flavor reminiscent of green leafy vegetables but the mung dal with the skins removed has a mild sweet flavor.

Red Lentils and Split Red Lentils

It is a protein-packed addition to your cooking. They’re best known for their short cooking time and their mild, subtly sweet flavor they bring to your plate. They’re used in aromatic curries, rich soups, hearty salads, and many rice dishes. It can be sprouted and then used in curries, soups, rice dishes, and breakfast bowls. You can sauté them with some salt and pepper for a protein-packed breakfast or snack. 

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Yellow Pigeon Peas

It is very popular in the Indian kitchen. This is cooked in many ways in a different region of India. It contains iron, folic acid, magnesium, calcium, Vitamin B, and potassium. They pack health-promoting polyphenols and may reduce several heart disease risk factors. They’re easily cooked and best enjoyed with rice or Indian flatbread (chappati).

Red Kidney Beans

These are probably the most popular and common beans. It is named for its visual resemblance in shape and color to a kidney. It is an excellent plant-based source of protein. They’re also rich in various minerals, vitamins, fibers, antioxidants, and other unique plant compounds. Therefore, these beans may aid weight loss, promote colon health, and moderate blood sugar levels. 

Read More : Types Of Indian Breads

White and Green Peas

The dried white peas look very similar to chickpeas, except they are smaller and round. They are used in many Indian snacks. Both white and green peas can be soaked and then pressure cooked to make delicious curries and soups. In India, people used the dried green peas when fresh peas were not available.

Split Bengal Gram

These like the yellow pigeon peas but different from that and has different texture and taste from it. has a nutty flavor and is typically used in dry curries or ground into flour. They can also be used to make flatbreads, vegetable balls, or vegetarian pancakes. It is one of the earliest cultivated legumes. 


They are also known as garbanzo beans, Kabuli Chana, white chickpeas, and Egyptian peas. Chickpeas have a nutty flavor that makes a delicious hummus, a great crunch in salads, or a yummy addition to your rice dish. They’re also used to make curries. It has anti-inflammatory qualities, is high on folate, molybdenum, manganese, copper, fiber, protein, iron, and zinc.

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Health Benefits Of Lentils

Lentils are known as a good source of protein. Protein is a building block of bones, muscles, and skin. It can also curb your appetite because it keeps you feeling full longer than other nutrients do. It is filled with fibers and a daily dose of fiber pushes waste through your digestive system and prevents constipation, too. It can lower cholesterol and protect against diabetes and colon cancer.  

The potassium, folate, and iron in lentils also provide lots of benefits. Potassium counters the bad effects of salt and lowers blood pressure. Folate protects your heart and supports your body in forming red blood cells. Lentils are good for the daily routine diet. 

Jagriti Shuklahttps://foodhistoria.com
I am Jagriti, the cook and the writer behind this small blog. I have grown up in the kitchen alongside my mum and conversations in my family are always about the next meal. The love for food and cooking is always a passion for me. But my passion allowed me to follow my cooking journey.

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