Sola Fide Natural Wholesome Lentils 1kg (kamande)

The lentil (Lens culinaris or Lens esculenta) is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the majority of world production comes from Canada and India, producing 58% combined of the world total.

In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as daal are often cooked into a thick curry/gravy that is usually eaten with rice or rotis.Lentils are used worldwide to cook many different dishes. Lentil dishes are most widespread throughout South Asia, the Mediterranean regions and West Asia.

In the Indian subcontinent, lentil curry is part of the everyday diet, eaten with both rice and roti. Boiled lentils and lentil stock are used to thicken most vegetarian curries. They are also used as stuffing in dal parathas and puri for breakfast or snacks. Lentils are also used in many regional varieties of sweets. Lentil flour is used to prepare several different bread varieties, such as papadum.

They are frequently combined with rice, which has a similar cooking time. A lentil and rice dish is referred to in Levantine countries as mujaddara or mejadra. In Iran, rice and lentil is served with fried raisin; this dish is called adas polo. Rice and lentils are also cooked together in khichdi, a popular dish in the Indian subcontinent (India and Pakistan); a similar dish, kushari, made in Egypt, is considered one of two national dishes.

Lentils are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork. In western countries, cooked lentils are often used in salads.[2] In Italy, the traditional dish for New Year's Eve is Cotechino served with lentils.

Lentils are commonly eaten in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with Ethiopia's national food, injera flatbread. Yellow lentils are used to make a non-spicy stew, which is one of the first solid foods Ethiopian women feed their babies.

Lentils were a chief part of the diet of ancient Iranians, who consumed lentils daily in the form of a stew poured over rice.