Lentils flour is mainly used as a base for making liquid courses such as cream and soup. If used for the baking products then has to be mixed together with gluten-content flour and used in a proportion that is in favour of the gluten-content flour in order to make possible the leavening of the dough. Such as the other legumes flour, lentils flour is used between the 5%-30%. When used at 5% give better organoleptic properties of the food while if used at 30% let the product to be more tick and less leavened.
Lentils are a great source of proteins, iron, phosphorous and vitamin B plus isoflavones that help for body detox. Lentils flour is also easy to digest and has no content of cholesterol.