The plant proteins contained in the lentils are rich in all amino acids other than methionine and provide high-quality proteins with a very low fat content in relation to meat. Combining lentils with a starchy food such as rice or bread gives protein of high biological value, equivalent to meat, a good choice for the vegeterians.

Lentils are high in iron, but they are not easily absorbed by the body, such as meat iron. It is estimated that only 1-5% of the non-blood iron of the lens is absorbed by the body. For this reason, it can not be considered a good source of iron. Adding a source of vitamin C together with lentils such as tomato sauce, peppers, lemon juice, broccoli etc can increase its absorption, and it is recommended to those who follow the vegetarian diet. Conversely, their combination with calcium sources, such as cheese, reduces the absorption of iron.