Red lentils are the dried seeds of leguminous crops from the legume family. Lentils are a high-nutrient, rich-tasting legume that is essential for the Mediterranean, Middle Eastern, and Indian cuisines. Lentils have a creamy texture and a local flavor; they do not require soaking, as they cook quickly. Lentils are used in soups, stews, pies, salad, pasta sauces, snacks, and vegetarian dishes to add flavor. In South Asia, split red lentils are used in spice production. Lentil flour, mixed with grain flour, is used in making bread, cakes, and baby food. Lentils, rich in protein, are often consumed as a substitute or alongside meat dishes.