It originates from Western Asia and has been known as a food source since the Neolithic period. After soya beans and hemp, it has the highest protein content, at approximately 26%. It contains B-group vitamins, folic acid, calcium, iron, potassium, selenium, phosphorus and zinc. In many parts of the world, it is therefore a very important dietary component. Individual types of lentils vary in size and colour. Lentils serve as a standalone meal, are used to prepare hearty soups, and in the Middle East, they are combined with rice or served as a side dish with chicken or pork. Lentils are easier to digest than peas and beans, and you can buy them whole, split or as fragments. Like peas, they are one of the oldest legumes in the Czech lands. In Bohemia, brown lentils are used; they have a high starch content and the skin is harder to digest, which is why they must be soaked before cooking. They are usually cooked in a sour style with egg or smoked meat, or as lentil soup, but they can also be used in salads.

It has a sweet taste and affects the heart, spleen and kidneys. It has a neutral nature. It strengthens the heart and kidneys and dehydrates.

French Green Lentils

Le Puy lentils do not need to be soaked because they have a very thin skin and a delicate nutty flavour. The French use them to prepare delicious salads or tartare.

Yellow Lentils

soothe an irritated stomach and pancreas. They also do not need to be soaked before cooking, but they break down very easily. They are used primarily in Indian cuisine.

Red Lentils

are also easily digestible and do not need to be soaked. You can use them to prepare delicious soup, patties, add them to salads, or make a tasty spread or patties. In recent years, they have become very popular here in Bohemia as well; they cause less bloating and, thanks to their sweet taste and neutral nature, they benefit the spleen and help the body replenish its energy reserves.