Lentils make part of legumes and they grow in pods that contain either one or two lentil seeds that are round, oval or heart-shaped disks and are oftentimes smaller than the tip of a pencil eraser.

They may be sold whole or split into halves with the brown and green varieties being the best at retaining their shape after cooking.

Compared to other types of dried beans, lentils are relatively quick and easy to prepare. Though lentils are relatively small in size and are rich providers of protein and carbohydrates the lentil is also a good source of calcium, phosphorus, iron and B vitamins – making it an important diet staple over the world.

Green and Brown Lentils: Are ideal for warm salads, casseroles and stuffing as they tend to retain their shape after cooking.

Red Lentils: When cooked, these lentils form a rich puree and therefore are superb for thickening dishes such as soups and casseroles. They are also often cooked with spices to make the Indian side dish, dhal.

Yellow Lentils: Being quite similar to Red Lentils, the yellow variety are used in a similar way and are great for adding colour to winter dishes.