"... The lentil seeds are relatively higher in protein content (25%), carbohydrates and calories that other legumes (Muehlbauel et al. 1985). Its seeds are also a good source of essential minerals like , , and . Lentil seeds are used for various cuisines worldwide and most commonly used as main dishes, side dishes, as sprouted grain in salads with ' and rice. It is used as a staple of the diet in many Middle Eastern countries and India. Lentil flour can be used to prepare dishes such as soups, stews and s. The flour can be mixed with cereals to make breads and cakes and as food for infants (Williams and Singh 1988)."