These lentils differ from other ecotypes mainly in size (they are only 3-5 mm in diameter), in the darker colour, rapid cooking and because they retain their shape. As far as the nutritional content is concerned, not only do these lentils have quite a high protein content, but they also offer large amounts of calcium, magnesium, phosphours and iron, the latter in higher amounts (8.9 mg/100 g). These lentils are especially tasty and are used to make hot, tempting stews, served with various types of homemade pasta.
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The seeds have a short cooking time (especially for small varieties with the husk removed, such as the common red lentil) and a distinctive earthy flavor. Lentils are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork. They are frequently combined with rice, which has a similar cooking time. A lentil and rice dish is referred to in the Middle East as mujaddara or mejadra. Rice and lentils are also cooked together in khichdi, a popular Indian dish. Lentils are used throughout India, the Mediterranean regions and the Middle East. In rare cases the lentils are mixed with dairy cheese.
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