Lentils have been a part of the human diet even before the aceramic age. Lentils is often combined with rice, therefore providing a wholesome, inexpensive meal full of protein, fibre and carbohydrates. A lentil and rice dish is referred to in western Asia as mujaddara or mejadra. Rice and lentils are also cooked together in khichdi, a popular dish in the Indian subcontinent; a similar dish, koshari, is made in Egypt. Lentils are also used to prepare an affordable and nutritious soup all over Europe, North and South America which is often combined with some form of animal protein.
Lentils are rich in protein, making it one of the top five healthiest foods. Lentils also contain dietary fiber, folate and vitamin B1. Lentils are a good source of iron, having over half of a person’s daily iron allowance in a one cup serving. Lentils are easy to cook, nutrient dense and inexpensive, making them an ideal super food.