Lentils

Lentils

File:Lentils - whole and split.jpg
Whole and split lentils
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Associated national cuisine
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Cooking time	minutes to minutes
Serving temperature
Main ingredients
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
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Lentils are edible legumes known for their lens-shaped seeds. They are part of the Leguminosae family and are considered an essential staple in diets across various cultures due to their nutritional value and versatility in cooking. Lentils are grown in pods that contain one or two lentil seeds each. They are classified based on their size, color, and whether they are split or whole. Common varieties include green, brown, red, yellow, and black lentils.

History

Lentils are one of the oldest cultivated crops, with evidence of lentil consumption dating back to the Neolithic age. They have been a part of human diet since the aceramic Neolithic times, being a staple food in the diets of ancient Egyptians, Greeks, and Romans.

Nutritional Value

Lentils are highly nutritious, providing a rich source of protein, dietary fiber, vitamins such as folate and thiamin, and minerals including iron, potassium, and manganese. They are also low in calories and contain virtually no fat.

Culinary Uses

Lentils are used in a variety of dishes around the world, from soups and stews to salads and side dishes. They do not require pre-soaking like other legumes, making them a convenient option for quick and nutritious meals. Lentils absorb flavors well from other foods and seasonings, making them versatile in many recipes.

Cultivation

Lentils are cultivated in many parts of the world, with Canada, India, and Turkey being among the top producers. They thrive in temperate and subtropical climates and are harvested in the late spring or early summer.

Environmental Impact

Lentils have a relatively low water footprint compared to other sources of protein. They can improve soil fertility through nitrogen fixation, which reduces the need for synthetic fertilizers. This makes lentils an environmentally sustainable choice.

Health Benefits

Consuming lentils can contribute to heart health due to their high fiber content, which helps in lowering cholesterol levels. They are also beneficial for managing blood sugar levels because of their low glycemic index.

Preparation and Cooking

Before cooking, lentils should be rinsed and checked for small stones or debris. They can be boiled or simmered until tender, with cooking times varying depending on the type of lentil. Lentils are often cooked with spices and herbs to enhance their flavor.

See Also

• Legume
• Protein (nutrient)
• Vegetarian cuisine
• Sustainable agriculture

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