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Lentils

This plant belongs to the fabaceae family, as all the leguminous ones. They differ for their color, reddish if it has egyptian origin or grey-brown if it has European one, although inside these groups a lot of varieties exist, with different flavors and cooking methods.

The lentils have a high content of starch, proteins and minerals. With an appropriate cooking, the soaking can be avoided in cases of a rush.