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Slate green lentils, also known as French green lentils. They were originally grown in Puy, France in the volcanic soil there, but are now also grown in Italy and North America.

Flat, disk shaped dried beans, high in protein, that have a rich, somewhat sweet and peppery flavor when cooked.

Similar to a bean soup, the Lentil Soup is made from whole or split lentils in a savory but soupy sauce.

A type of dried bean soup that provides an earthy and somewhat savory flavor through the use of cooked lentils.

A small, disk-shaped legume that has a firm texture and a nutty taste. Dried green lentils do not require presoaking like many dried beans and they tend to cook faster.

Terms that are used to describe many different types of dried beans, lentils, peas, or pulses. Hindu in origin, the terms typically pertain to split and most often skinned varieties of beans, lentils, peas, and pulses.

Legumes include beans, peas and lentils. High protein foods that vary in size, color, shape and flavor.

A cooked rice dish that originated in southern India which is traditionally made with rice, lentils, vegetables, and spices.

1) The dried seed contained within the pod of several varieties of legumes, which include beans, lentils, and peas.

The firm but tender new shoots of seeds and beans, such as mung beans, lentils, soybeans, and alfalfa and radish seeds.

A common ready-to-eat dried snack from India that may contain peanuts, rice flakes, sago, green peas, gram pulse, lentils, and a variety of seasonings to provide a mild or hot and spicy flavor.

A type of flour, native to India, which is made by grinding black gram pulses or lentils into a fine powder.

A B-vitamin that is naturally present in some foods such as broccoli, beans, bread, Brussels sprouts, corn, lentils, oranges, and spinach.

A generic name given to various plants in the legume family including kidney, navy, fava, pinto, lima, black, red, green, chickpea, and lentil.

Traditional cracker bread common in India that is most often served as a complement to a main dish, but also used as a snack or appetizer to be topped with chutney, various dips or salsas.

A small black seed that resembles a poppy seed but has a peppery taste. It is most often found in Indian cooking but is also found in Turkish and Middle Eastern cuisine.

Also known as a garbanzo bean or chick-pea, this legume is a round, tan-colored bean with a slightly nutty flavor, that is a member of the pea family.

A Middle Eastern seasoning that is made from the gummy sap released from the stalks of the giant fennel plant.

A favorite herb that grows as the green leaves of the coriander plant that resemble a parsley-like green plant.

A term from India that may refer to a food dish with rice and vegetables or a ready to eat snack. Nav is the term that denotes nine in India so there will generally be nine kinds of foods combined together.