Per serving: 372 calories, 44 g protein, 14 g total fat, 3 g saturated fat, 115 mg cholesterol, 16 g total carbohydrate, 7 g sugars, 5 g fibre, 970 mg sodium
Lentils, which are small seeds from a variety of leguminous plants, are classified as pulses, but unlike other pulses they do not need to be soaked before cooking. Lentils are a good source of protein, starch, dietary fibre and B vitamins. Iron absorption from lentils is poor, but vitamin C-rich foods, such as the lemon juice in this recipe, can improve this process considerably.