It is an edible plant from the legume family. One of the oldest agricultural crops. The grain is flattened, with an almost sharp edge. Its color, depending on the species, can be yellow, red, brown, green. During ripening, the grains do not accumulate toxins, therefore lentils are an environmentally friendly product. It is the leader among legumes in terms of vegetable protein content (about 60%), while containing very little fat. Just 100g of grains can satisfy 90% of a person's daily requirement of folic acid. The grains contain large amounts of magnesium, as well as iodine, copper, zinc, manganese, molybdenum, cobalt, omega-3, omega-6 fatty acids, vitamins A, C, B complex. At the same time, all beneficial substances are preserved during heat treatment. However, lentils do not contain sufficient amino acids, therefore, for better product absorption, it is recommended to consume lentils with fresh tomatoes. Lentils combine excellently with herbs, onions and garlic, eggs. Usually, the grains are boiled (you can pre-soak them in water). Cooked lentils have a nutty taste and pleasant aroma. Red lentils maintain their shape better than other species during heat treatment. Lentils are added to salads and soups, served as a side dish, and are also used to prepare porridges, cutlets, casseroles.