Lentils

In the iron sector, lentils are another legume worth mentioning. According to the USDA, cooked lentils provide an excellent source of the mineral, with 6.59 mg per cup. They also provide 15.6 g of fiber per cup, making them a good source of fiber. According to the Harvard T.H. Chan School of Public Health, fiber may help decrease cholesterol and normalize blood sugar levels. Lentils are also a highly adaptable component in the kitchen, working well in everything from soups and salads to burgers and chili.

Lentils are affordable and have a long shelf life, making them a good item to keep on hand in the pantry. Black, brown, red, and green are some of the colors available. They're available in dried form in bags or ready-to-eat in cans. Dried lentils, unlike other dried beans, do not need to be soaked before cooking. To cook dried lentils, rinse them thoroughly in a fine mesh sieve to remove any debris. Then cook according to the package directions in boiling water. Cooked lentils can be used in soups, stews, chilis, and curries, as well as salads, burgers, and breakfast.