Lentil

It is a esverdeada seed, of the family of the leguminosas, generally vendida dries. Its grains small and are flattened. It needs to be of gravy during a good time before being used. It has three varieties: the brown, the green and the red. The first one, also known for Egyptian lentil, kitchen easily and is excellent to be served hot or cold, in saladas, with rice or gravy on masses; second it is resembled the brown and can be consumed hot or cold; the third kitchen quickly, being soft, with creamy consistency. Very rich in protein, it can also be used in creams, soups, stews or be cozida with rice. It is a used grain since the Seniority, and still today very appreciated, mainly in the Europe, Middle East and India, for the preparation of creams and mingaus.