Red Lentils
The lentil belongs to the family Papilionoideae. Red lentils are classified as Lens culinaris syn. L. esculenta.

Popular in parts of Europe and a staple throughout much of the Middle East and India, this tiny, lens-shaped pulse has long been used as a meat substitute. There are three main varieties of lentils. The French or European lentil, sold with the seed coat on, has a grayish-brown exterior and a creamy-yellow interior. The reddish-orange Egyptian or red lentil is smaller, rounder and sans seed coat. There's also a yellow lentil. None of these varieties are used fresh but are dried as soon as they're ripe.

Lentils have a fair amount of calcium and vitamins A and B, and are a good source of iron and phosphorus. High in soluble fibre and resistant starch.