In ancient cuisine green lentil was considered as a meal for the poor. Nowadays, it is a base of a vegetarian diet due to the fact that it contains a large amount of proteins and consequently it is a valuable alternative of meat. It comprises starch and minerals such as calcium and phosphorus, which are important building materials of bones. Consuming it strengthens the circulatory system in reference to the fact that it contains a great portion of iron and folic acid, which improve creating of erythrocytes and increases the level of hemoglobin. What is more, it has a low glycemic index and a great dose of fiber. The time of cooking green lentil is longer than its red variety (about 15 minutes). After cooking it is still crumbly, therefore, it is perfectly used for salads and stuffings or with rice and groats.