lentil

Lentil (Dal)
Lentils
Scientific classification
Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Fabales
Family:	Fabaceae
Subfamily:	Faboideae
Tribe:	Vicieae
Genus:	Lens
Species:	L. culinaris
Binomial name
Lens culinaris Medikus

The lentil or daal or dal (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.

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 have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp, 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 lentils exists with colors that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils are decorticated, i.e., they have their skins removed. There are large and small varieties of many lentils (e.g., Masoor Lentils). 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 of Lentils

Illustration of the lentil plant, 1885

Red and brown comparison

• Brown/Spanish Pardina
• French Green/Puy (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

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 soup all over Europe and North and South America, sometimes combined with some form of chicken or pork. 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 throughout India, the Mediterranean regions and the Middle East. In rare cases the lentils are mixed with dairy cheese.

A large percentage of Indians are vegetarian, and lentils have long been part of the indigenous diet as a common source of protein. Usually, lentils are boiled to a stew-like consistency with vegetables and then seasoned with a mixture of spices to make many side dishes such as sambar, rasam and dal, which are usually served over rice and roti.

When lentils are prepared, they are first inspected for damaged lentils, stones and other foreign matter. Then they are rinsed until the water runs through and comes out clear. Some prefer to soak the lentils for an extended time and discard the water. This removes substances that may cause indigestion.^{[dubious – discuss]} The lentils are then boiled in water or broth. They may be cooked on the stovetop, or in a slow cooker. Pressure cookers are not recommended, since the small lentils may clog the pressure relief valve, and their quick cooking time means there is little benefit from pressure cooking. Cooked lentils often require thinning: adding more hot water or broth to the cooked legumes until the desired final consistency is reached.

Nutritional value and health benefits

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 or cannot afford meat.^[2] Lentils are deficient in two essential amino acids, methionine and cystine.^[3] However, sprouted lentils contain sufficient levels of all essential amino acids, including methionine and cystine.^[4]

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%).^[5] Health magazine has selected lentils as one of the five healthiest foods.^[6] Lentils are often mixed with grains, such as rice, which results in a complete protein dish.

In several tribal areas of Inner Mongolia, a salve made from lentils, coriander, and cumin is used as a folk remedy for infertility.^[7]

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.^[8]

Production

Lentil output in 2005

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. 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.^[9]

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.^[10]

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

Lentils 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") {Genesis 25:34}.^[11] 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.

The ancient Greek dramatist Aristophanes mentions lentil soup in his plays and describes it as the "sweetest of delicacies."^[12]

Lentils are also mentioned in "The Young Ones", as Neil the Hippy's favorite food. Lentils are eaten in the books The Fire of Ares and The Birth of a Warrior, by Michael Ford, as part of the Spartan culture.^{[clarification needed]}

Lentils and lenses

Brown lentils being mixed for a salad

Raw brown lentils

The optical lens is named after the lentil (Latin: lens), whose shape it resembles.^[13] This same connection appears in many other languages:

See also

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

References

Footnotes

Further reading

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

External links

Wikimedia Commons has media related to: Lens culinaris

• Multilingual taxonomic information from the University of Melbourne

Wikibooks Cookbook has a recipe/module on Lentil

• Crop Wild Relatives Gap Analysis Portal reliable information source on where and what to conserve ex-situ, regarding Lens genepool
• Extrusion method developed for tasty lentil snacks
• All types of lentils & uses
• Information on Cooking Lentils
• Lentils - Country Production, Consumption, Exports, and Imports Statistics
• Alternative Field Crops Manual: Lentil