Cook with Lentils, pink or red, raw
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×51
1×22
2×15
minty×5
sweet×5
3×4
woody×4
mint×4
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(+)-7-iso-jasmonate(+)-1(10),4-cadinadiene(2e)-octenoyl-coa(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(22α)-hydroxy-sitosterol(3r)-sophorol(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(9z)-12-oxo-dodec-9-enoate(+)-neomenthol(-)-vestitol(5z)-(15s)-11-α-hydroxy-9,15-dioxoprosta-13-enoate
Molecular pairings
Pairs well with — computed from shared flavor compounds
Lentils, sprouted, stir-fried, with salt, no fat added
20 shared
Lentils, pink, raw
20 shared
Lentils, dry
20 shared
Lentils, sprouted, cooked, stir-fried, with salt
20 shared
Lentils, mature seeds, cooked, boiled, without salt
20 shared
Lentils, sprouted, cooked, stir-fried, with salt
20 shared
Lentils, mature seeds, cooked, boiled, without salt
Source & License
Source
USDA FoodData Central
License
Public Domain
Imported
4/21/2026, 9:20:05 PM
Verification
Multi-layer verified