Lentil

The lentil or masoor (Lens culinaris), considered a type of pulse, is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 15 inches (38 cm) tall and the seeds grow in pods, usually with two seeds in each.

Contents 1 Background 2 Types 3 Preparation 4 Nutritional value and health benefits 4.1 Iron content 5 Production 6 Diseases 7 In culture 8 See also 9 References 10 Further reading 11 External links

Background

The plant likely originated in the Near East,^[1] and has been part of the human diet since the aceramic (non-pottery producing) Neolithic times, being one of the first crops domesticated in the Near East. With approximately 26% of their calories from protein, lentils and generally any pulses or legumes have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp^[2] and is an important part of the diet in many parts of the world, especially in the Indian subcontinent which has large vegetarian populations.

A variety of pulses or lentils exists with colors that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils in some cases are peeled, i.e., are those that have their skins removed before being sold. There are large and small varieties of many lentils (e.g., Masoor Lentils, shown in photos here). Lentils are sold in many forms, with or without the skins, whole or split.

Culturally, other pulses are sometimes called lentils but are actually beans or peas, e.g. "black lentils" (urad beans).

Types

• Brown/Spanish Pardina
• French Green/Puy lentils (Dark speckled blue-green)
• Green
• Black/Beluga
• Yellow/Tan Lentils (Red inside)
  • Red Chief (Decorticated yellow lentils)
• Eston Green (Small green)
• Richlea (Medium green)
• Laird (Large green)
• Petite Golden (Decorticated lentils)
• Masoor (Brown-skinned lentils which are red inside)
  • Petite Crimson/Red (Decorticated masoor lentils)
• Macachiados (Big Mexican yellow lentils)

Preparation

Lentils should not be eaten raw, due to the presence of anti-nutrients such as phytic acid and tannins; some types of lentils require soaking overnight before cooking as well.^[3]

The seeds require a cooking time of 10–30 minutes, depending on the variety (shorter for small varieties with the husk removed, such as the common red lentil) and have a distinctive earthy flavor. Lentils are used throughout Pakistan, India, the Mediterranean regions and the Middle East. They are frequently combined with rice, which has a similar cooking time. A lentil and rice dish is referred to in the Middle East as mujaddara or mejadra. Rice and lentils are also cooked together in khichdi, a popular Indian dish; a similar dish, kushari, is made in Egypt and considered one of two national dishes. Lentils are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork. In rare cases the lentils are mixed with dairy cheese.

Most Indians are vegetarian, and lentils have long been part of the indigenous diet as a common source of protein.

Dried lentils can also be sprouted by leaving in water for several days. This changes the nutrition.

Nutritional value and health benefits

Lentils, raw (Dry Weight)

Nutritional value per 100 g (3.5 oz)
Energy	1,477 kJ (353 kcal)
Carbohydrates	60 g
Sugars	2 g
Dietary fiber	31 g
Fat	1 g
Protein	26 g
Thiamine (Vit. B1)	0.87 mg (67%)
Folate (Vit. B9)	479 μg (120%)
Iron	7.5 mg (60%)
Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

Lentils contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet.^[4] Lentils are deficient in two essential amino acids, methionine and cystine.^[5] However, sprouted lentils contain sufficient levels of all essential amino acids, including methionine and cystine.^[6]

Apart from a high level of proteins, lentils also contain dietary fiber, folate, vitamin B₁, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%).^[7] Health magazine has selected lentils as one of the five healthiest foods.^[8] Lentils are often mixed with grains, such as rice, which results in a complete protein dish.

Iron content

Lentils are one of the best vegetable sources of iron. This makes them an important part of a vegetarian diet, and useful for preventing iron deficiency. Iron is particularly important for adolescents and pregnant women, whose requirements for it are increased.^[9]

Production

Lentils are relatively tolerant to drought and are grown throughout the world. About a third 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. The Palouse Region of Eastern Washington and the Idaho Panhandle, with its commercial center at Pullman, WA, constitutes the most important producing region in the United States.^[10]

FAO reports that world production of lentils for calendar year 2007 is 3.874 million metric tonnes, primarily coming from India (36%), Canada (17%) and Turkey (15%). National Agricultural Statistics Service (NASS) reports United States 2007 production at 154.5 thousand metric tonnes, primarily coming from North Dakota, Montana, Washington, and Idaho. Statistics Canada estimates that Canadian lentil production for the 2009/10 year is a record 1.5 million metric tonnes.^[11]

Top ten lentil producers – 2007
Country	Production (tonnes)	Footnote
India	1,400,000	*
Canada	669,700
Turkey	580,260
People's Republic of China	180,000	F
Syria	165,000	F
Nepal	164,694
United States	154,584
Australia	131,000
Bangladesh	119,000	F
Iran	115,000	F
World	3,873,801	A
No symbol = official figure, P = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, C = Calculated figure A = Aggregate (may include official, semi-official or estimates); Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division

Current United States production numbers can be found at the NASS database here by selecting the desired items.

Diseases

In culture

Lentils are mentioned many times in the Old Testament, the first time recounting the incident in which Jacob purchases the birthright from Esau with stewed lentils (a "mess of pottage")^[12] In Jewish mourning tradition, they are considered as food for mourners, together with boiled eggs. The reason is that their round shape symbolizes the life cycle from birth to death.

They are also attributed to be blessed by seventy Prophets including Jesus and Mohammed in shitte narrations.^[13]

The ancient Greek dramatist Aristophanes mentions lentil soup in his plays and describes it as the "sweetest of delicacies."^[14]

In Italy eating lentils on New Year's Eve traditionally symbolizes the wish to earn more money next year, most likely because of their round coin-like shape.

See also

• Revalenta arabica, a 19th century patent medicine made of lentils
• Lentil soup
• National Lentil Festival

References

Footnotes

Further reading

• S S Yadav et al. Lentil: An Ancient Crop for Modern Times. (2007). Springer Verlag. ISBN 9781402063121.

External links

• Multilingual taxonomic information from the University of Melbourne

• Crop Wild Relatives Gap Analysis Portal reliable information source on where and what to conserve ex-situ, regarding Lens genepool
• All types of lentils & uses
• Information on Cooking Lentils
• Lentils - Country Production, Consumption, Exports, and Imports Statistics
• Alternative Field Crops Manual: Lentil
• Salted Pork with Lentils Recipe (Petit Salé Aux Lentilles)