The Lentil Is A Plant In The Fabaceous Family. It Is Cultivated In Order To Obtain Seeds Of A Lens Shape That Grow In Its Seed Pods. A Plant Can Reach 40 Cm In Height. There Are About 10 Major Varieties Of Lentils. Although They Are All Similar In Taste, They Differ In Color, And Also Have Various Useful Properties. Like Other Varieties, Whole Red Lentils Have A Pleasant Nutty Flavor. Their Unusually Bright Color Adds An Eye-Pleasing Decorative Element To Dishes. It Is Used To Make Delicious Soups, Purees, Vegetable Stews, Salads, And Casseroles. Whole Red Lentils Are One Of The Cleanest And Safest Products. They Contain A Large Amount Of Natural Proteins, Which Are Especially Important For Vegetarians And Non-Meat Eaters. Nutritional Info: Vitamins A, B, C And E High In Calcium, Iron, Niacin All Essential Amino Acids Protein: 25% Cooking Tips Lentils Have A Mild, Earthy Flavor And Stand Up Well To Assertive Herbs And Spices. To Boil Lentils, Use Three Cups Of Liquid For Each Cup Of Lentils. Lentils Placed In Already Boiling Water Will Be Easier To Digest Than Those That Were Brought To A Boil With The Water. When The Water Returns To A Boil, Turn Down The Heat To Simmer And Cover. Red Lentils Usually Require Only 20 Minutes Cooking. If You Add A Bit Of Oil To Cooking Water And Do Not Cook To Mush, The Lentils Will Be Loose And Fluffy.