| Revision as of 22:03, 4 July 2006 editFiretrap9254 (talk | contribs)2,220 editsm Reverted edits by 69.34.134.63 to last version by Tawkerbot2← Previous edit | Revision as of 08:19, 6 July 2006 edit undo82.203.3.9 (talk)No edit summaryNext edit → | ||
| Line 1: | Line 1: | ||
| {{Taxobox | |||
| | color = lightgreen | |||
| | name = Lentil | |||
| | image = 3 types of lentil.jpg | |||
| | image_width = 250px | |||
| | image_caption = Lentils | |||
| | regnum = ]ae | |||
| | divisio = ] | |||
| | classis = ] | |||
| | ordo = ] | |||
| | familia = ] | |||
| | subfamilia = ] | |||
| | tribus = ] | |||
| | genus = '']'' | |||
| | species = '''''L. culinaris''''' | |||
| | binomial = ''Lens culinaris'' | |||
| | binomial_authority = Medikus | |||
| }} | |||
| The '''lentil''' (''Lens culinaris'') is a brushy ] of the ] family, grown for its lens-shaped ]s. It is about 40cm tall and the seeds grow in pods, usually with two seeds in each. | |||
| The plant originated in the ], and has been part of the human diet since the aceramic ], being one of the ] in the Near East. With 25% protein it is the vegetable with the highest level of protein other than ], and because of this it is a very important part of the diet in many parts of the world, and especially ] which has a large vegetarian population. | |||
| A variety of lentils exist with colors that range from yellow to red-orange to green, brown and black. The colours of the seeds when removed from the pods also vary, and there are large and small varieties. They are sold in many forms, with or without the pods, whole or split. | |||
| ] | |||
| The seeds have a short cooking time (especially for small varieties with the husk removed, such as the common red lentil) and a distinctive earthy flavor. Lentils are used to prepare an inexpensive and nutritious ] all over ] and ], sometimes combined with some form of ]. They are frequently combined with ], which has a similar cooking time. Lentils are used throughout the ] regions and the ]. | |||
| In ], lentils are known as ], as are most sorts of dried legumes. The dishes made predominantly of lentils are also known as dal. | |||
| Lentils are relatively tolerant to drought and are grown throughout the world. About half of the worldwide production of lentils is from ], most of which is consumed in the domestic market. ] is the largest export producer of lentils in the world and ] is the most important producing region in Canada. Whereas, Eastern Washington (especially the Palouse Region) is the most important producing region in the United States. The ] (FAO) estimates that world production of lentils totalled 3.2 million metric tons (MT) in 2003. Canada produced 520,000 MT and, according to the market analysis company STAT Communications, will likely export 400,000 MT during the 2003-04 marketing year, which runs from August to July. The FAO estimates world trade in lentils totalled 1.2 million MT in 2002, with Canada exporting 382,000 MT during the calendar year. | |||
| A famous variety of small green lentils known for their earthy flavor is grown in ]. These "Le Puy lentils" were the first dry vegetable protected by the French ]. | |||
| ==Trivia== | |||
| The ] is so named after the lentil (Latin: ''lens''), whose shape it resembles. | |||
| ==Nutritional value== | |||
| {{nutritionalvalue | name = Lentils, raw | kJ=1477 | protein=26 g | fat=1 g | carbs = 60 g | sugars = 2 g | fiber=31 g | thiamin_mg=0.87 | iron_mg=7.5 | right=1 }} | |||
| Apart from a high level of proteins, lentils also contain dietary fiber, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%). | |||
| ==References== | |||
| *], ''The Oxford Companion to Food''. ISBN 0192115790. | |||
| ==External links== | |||
| * | |||
| * | |||
| * | |||
| {{commons|Lens culinaris}} | |||
| {{unimelb|Lens.html}} | |||
| {{cookbookpar|Lentil}} | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||