Lens culinaris

Lens culinaris, commonly known as the lentil, is a bushy annual plant known for its lens-shaped seeds. It is a member of the legume family, growing to 40 cm tall, and the seeds grow in pods, usually with two seeds in each.

History

The lentil is one of the oldest known sources of food, dating back more than 9,000 years. It was one of the first crops domesticated in the Near East. Archaeological evidence shows they were eaten 9,500 to 13,000 years ago.

Cultivation

Lentils are relatively tolerant to drought and are grown throughout the world. About half of the worldwide production of lentils is from India, most of which is consumed in the domestic market. Canada is the largest export producer of lentils in the world, and Saskatchewan is the most important producing region in Canada (growing 99% of Canadian lentils).

Nutrition

Lentils are a significant source of protein, dietary fiber, carbohydrates and micronutrients such as iron, potassium and folate. They have a low amount of calories and fat. Lentils are also an important part of the diet in many parts of the world, especially in South Asia, which has a large vegetarian population.

Culinary use

Lentils are used throughout South Asia, the Mediterranean regions and West Asia. They are frequently combined with rice, which has a similar cooking time. A lentil and rice dish is referred to as khichdi in South Asia.

Diseases

Lentils can be affected by various diseases, such as fungal diseases, bacterial diseases, and viral diseases. The most common diseases are the wilt disease, root rot, and the Ascochyta diseases complex.

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