Lentil

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About Lentil
Wikipedia Article About Lentil on Wikipedia

The lentil (Lens culinaris) is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 40cm tall and the seeds grow in pods, usually with two seeds in each. The plant originated in the Near East, and has been part of the human diet since the aceramic Neolithic. With 25% protein it is the vegetable with the highest level of protein other than soybeans, and because of this it is a very important part of the diet in many countries, and especially India 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. Illustration of the lentil plant, 1885 Enlarge Illustration of the lentil plant, 1885

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 America, sometimes combined with some form of pork. They are frequently combined with rice, which has a similar cooking time. Lentils are used throughout the Mediterranean regions and the Middle East.

In India, lentils are known as Dal, as however are most sorts of dried legumes. The dishes made predominantly of lentils are also known as Dal. India is the largest producer of lentils in the world.

Canada is the largest export producer of lentils in the world and Saskatchewan is the most important producing region in Canada. The Food and Agriculture Organization (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 Le Puy, France. These "Le Puy lentils" were the first dry vegetable protected by the French AOC (Appelation d'Origine Controlée) designation.

The optical lens is so named after the lentil (Latin: lens), whose shape it resembles.

Buying Lentils
Although Lentil is one of the most popular vegetables used in different dishes, you can get it for a very reasonable price. If you are cooking for a large family, you will want to purchase larger quantities of Lentil and store them properly. The cost of this vegetable varies depending on many different factors, such as marketplace location, local competition, type of Lentil that you want to purchase and so on. An older Lentil will most likely cost less than a freshly picked one, but this also depends on where you buy it from, as some stores might not differentiate their vegetables like this.

Preparing Lentil
With an ever-increasing speed of life, cooking times are now more important than ever. Cooking Lentil is fast and easy, thus recommending this vegetable as a good first choice for many meals. When cooking this vegetable you should try and slice it up, so that you diminish cooking time even further. Most dishes using Lentil require you to prepare it before starting the dish, but only call for cooking it for a short time. Sine this vegetable cooks so quickly, it’s a good idea to supervise it closely so that it doesn’t get overcooked.

Cooking Lentil
Lentil is often one of the main ingredients used in many vegetable dishes. Traditional cooking recipes from all over the world have a special place devoted for just Lentil. From soups, appetizers and delicious salads, this vegetable is also used in stews and as a side. Cooking Lentil is easy and rewarding, since this vegetable has a high nutritional value. In most cases, eating this vegetable raw or cooking it very lightly is the best way to preserve the enzymes and vitamins contained within. Micro-waving is also quite popular, but studies have shown that a large proportion of the vitamins are lost during this process. Since Lentil is quick to cook and requires very little preparation, many chefs favor it as one of the main vegetables of any dish they create.


 * Stir-frying Lentil
 * Steaming Lentil
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 * Pan-Frying Lentil
 * Roasting Lentil
 * Stewing Lentil

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