Green Lentils are a lovely green color and have a mild earthy flavor. They are about a half centimeter wide and therefore cook quickly. The quick cooking and nutritious nature of lentils make them an obvious choice for winter soups. They are also good cooked and chilled for salads or mixed with bread crumbs to stuff vegetables. Blend lentils with middle eastern couscous and use as a bed for seafood or poultry.They retain their firmness a little better than other lentils and are wonderful in dishes as a meat substitute. Like other legumes, lentils are low in fat and high in protein and fiber, but they have the added advantage of cooking quickly. Green Lentils have a mild, often earthy flavor, and they're best if cooked with assertive flavorings. Soaking overnight is not required. These lentils are a very good source of cholesterol-lowering fiber. Not only does it help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. It also provide good to excellent amounts of six important minerals, two B-vitamins, Iron and protein-all with virtually no fat.