Lentils were commonly consumed in Israel during biblical times. Lentils are actually one of the oldest cultivated plants. Archaeological evidence indicates that they were cultivated in the Near East as early as 1,800 B.C.
Lentils have 7.5 percent protein, but they are deficient in the amino acids methionine and cysteine. They are very low in fat and contain high amounts of soluble fiber that help to lower cholesterol and control blood sugar.
Lentils are good in combination with other vegetables in soups, stews, and casseroles.