LENTILS

Lentils (Lens culinaris) are a small legume of the pea family with round, flattened seeds in pods. The Latin name for lentils, 'lens' gives us the name for the lentil-shaped piece of convex glass. They are grown for there seeds, which are dried and used in soups and stews, and are also ground into a flour. The plant itself is used as fodder.

The Lentil is most likely the oldest cultivated legume, and is believed to be native to southwestern Asia, perhaps northern Syria. Seeds have been found in Egyptian tombs dating from the 12 Dynasty (2400 B.C.), and there is also evidence of their cultivation as early as 6,000 B.C. Lentils are widely cultivated throughout Asia, parts of Europe and North Africa, and more than 5 million acres are grown worldwide (1990). They are a staple in much of the Middle East and India.

Lentils are rich in protein and carbohydrates, and are a good source of calcium, phosphorus, iron and B vitamins. Lentils are found in various colors, white, green, red, yellow, brown, and orange, and are sold dried, like beans.

You are here > Home > FOOD TRIVIA & FACTS >

LEMONS to LIVER > Lentils

Also see: Food Articles and Cooking Tips

FOOD TRIVIA and FOOD FACTS

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com (since 1999)

FOOD TRIVIA and FOOD FACTS SECTION