Varying in size and color, lentils can form a nutritious basis for a meal. Larger brown or green lentils retain their shape during cooking and are particularly good in soups. Red and yellow lentils cook down well, can be puréed and are used a great deal in Asian dishes, such as in a spicy daal. Tiny green lentils have a distinctive flavor and also keep their shape and color when cooked. They're delicious, if cooked simply and drizzled with olive oil. The major countries of import are Australia, Canada and Turkey

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