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Lentils are a type of pulse, along with beans, field peas, chickpeas, and faba beans. The term pulse is used to describe the edible seeds of legumes. Lentils come in a variety of sizes ranging from extra-small to large.

Lentils are low in sodium and saturated fat, and high in potassium, fiber, folate, and plant chemicals called polyphenols that have antioxidant activity. These nutritional properties have led researchers to study their effects on chronic diseases.

Lentils possess a mild, earthy taste different from the beany taste. Upon cooking, they release a mushy taste. However, the taste of Lentils differs according to each variety, and it ranges from being sweet to nutty to a peppery hot flavor.