The ancient Egyptians believed that feeding lentils to their children would make them happier and more diligent—according to legend, at least. Of course, that was four millennia ago, when there were no Goldfish or juice boxes around to lead little Egyptians into temptation. But no matter how kids may feel about these tiny legumes, lentils are an indisputable nutrition powerhouse: Packed with protein and fiber, they also provide substantial amounts of calcium and magnesium for growing limbs. And their easily digestible and quick-cooking nature means that unlike other dried beans, they require no presoaking—or advance planning by parents. Lentils come in a striking range of colors, but the flavor distinctions are minimal. The real difference lies in the texture: Yellow and red varieties tend to break down during cooking (making them ideal thickeners for soups and stews), while brown and green lentils are more likely to hold their shape (so they're perfect for salads).

Here, three parents who moonlight as professional chefs offer lentil recipes that kids will like in spite of the hidden health value. James Boyce of Studio, at the Montage Resort & Spa in Laguna Beach, California, whips up a turkey-lentil wrap that is as enticing as any PB&J; Todd Gray of Equinox Restaurant, in Washington, D.C., creates a creamy lentil dip to accompany your child's favorite pretzel; and Todd Fuller of Tangerine Restaurant, in Philadelphia, dishes up Lentil "Bolognese," with the legumes standing in for ground meat. All three recipes will deliver something nearly as satisfying as happy, diligent children: a clean plate.

Next Page: James Boyce's Lentil, Apple, and Turkey Wrap