raw lentils
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, lentils are highly nutritious. They are an excellent source of dietary fiber for digestion, plant-based protein for muscle repair, and essential minerals like iron and folate for energy production and red blood cell formation.
Raw lentils contain approximately 24.63g of protein per 100g. This makes them one of the best plant-based protein sources available, particularly for vegetarians and vegans looking to support muscle mass.
Yes, lentils are beneficial for weight management. Their high fiber and protein content promote satiety, helping you feel full for longer periods, which can naturally reduce overall calorie intake.
Naturally, lentils are gluten-free. However, because they are often grown or processed near wheat, those with Celiac disease should look for 'certified gluten-free' labels to ensure there is no cross-contamination.
No, lentils are generally not considered keto-friendly. With approximately 63.35g of carbohydrates per 100g, they are too high in carbs for a strict ketogenic diet, though they are an excellent 'slow-carb' option for other diets.
No, you should not eat raw lentils. They contain lectins and phytic acid which can cause significant digestive distress; cooking or sprouting them neutralizes these compounds and makes the nutrients bioavailable.
Unlike many other dried beans, lentils do not strictly require soaking. However, rinsing them thoroughly is essential to remove debris, and soaking for 30-60 minutes can help reduce cooking time and improve digestibility.
raw lentils is a versatile ingredient found in cuisines around the world. With 352 calories per 100g and 24.63 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the legume category with complete nutrition information.
View all legume →Discover 0 recipes featuring raw lentils with step-by-step instructions.
Browse recipes →To cook, rinse the lentils and combine with water or broth in a 3:1 ratio. Bring to a boil, then simmer for 15-20 minutes for red lentils or 30-45 minutes for green or brown varieties until they reach your desired tenderness.
Dry, raw lentils can last indefinitely if stored in a cool, dry place in an airtight container. For the best flavor and texture, it is recommended to use them within one year, as older lentils may take longer to soften during cooking.
Brown and green lentils hold their shape well after cooking, making them perfect for salads and side dishes. Red and yellow lentils soften and break down quickly, which makes them ideal for thickening soups, stews, and traditional dals.