lentils

Common varieties include beluga (small black), red, puy (blue-gray), French/green, yellow, and masoor (brown with a yellow interior).

Lentils are sold both split (halves) and whole. Product listings commonly show labels such as “Form: Halves” for split lentils and “Form: Whole” for whole lentils.

Lentils are used in soups, curries, stews, and chilis; they can also be ground into flour, added to pasta, or sprouted and used in salads and sandwiches.

Lentils are high in plant protein and dietary fiber. Typical labeling notes about 8 g of fiber and roughly 20 g of carbohydrates per 1/2 cup cooked, plus protein that contributes essential amino acids.

Product details vary. Some packages are labeled “Needs to Be Fully Cooked,” while others are marked “Ready to Eat” or “Ready to Use.” Always check the package instructions to confirm readiness.

Listings vary: some packages say “Country of Origin: Varies, Please See Label,” while others explicitly list countries such as India or the United States.