Move over kale and cauliflower, the lentil is here. Probably one of the most under-appreciated types of legumes, lentils have a lot to be proud of. Tiny lentils (both split and whole) act as wonderful cooking ingredients, especially because they have the tendency to soak up the flavours of whatever you mix them with. Try a hearty and flavourful lentil soup or roast them in the oven for a quick snack. And with so many varieties like red, green. yellow and black lentils, you can make just about anything.