Lens esculenta

Researchers have traced lentils to 8000 - 7000 B.C., originating in the Near East. Long used as a meat substitute, lentils are popular in many cuisines and a staple throughout the Middle East and India. While there are many different varieties of lentils, they all have a peppery, savory flavor. The texture depends widely on the variety. French, brewer, and other lentils that are cooked with their seed coat have a firm texture when rehydrated. Varieties like Red Chief lentils, are decorticated before cooking, giving them a smooth, textured consistency. Most often found in soups or ethnic dishes, lentils also make a fine addition to cold salads. Added to pasta sauce, lentils add body, texture and protein for a meatless Tuscan style sauce.