Lentils
Lentils[edit]
Lentils (Lens culinaris) are annual legumes that produce small, lens-shaped seeds. They are believed to have originated in the Near East and are now grown in many parts of the world.
Growing Lentils[edit]
Lentils are grown from seeds, which should be sown directly in the garden or field in the spring or early summer. They prefer well-draining soil and full sun exposure. Lentil plants are slender and can grow up to 12-24 inches tall, depending on the variety. They are relatively hardy, tolerating light frosts and cool temperatures.
Harvesting and Uses[edit]
Lentils are ready for harvest 80-110 days after planting, depending on the variety. Plants produce small pods that typically contain one to two seeds each. Lentils are usually harvested when the pods have turned brown and the seeds rattle inside. The plants are pulled up, and the pods are allowed to dry before threshing to extract the seeds. Lentil plants are annuals and complete their life cycle in one growing season. Some commonly grown lentil varieties include:
- Brown Lentil: A widely cultivated variety with a mild, earthy flavor.
- Green Lentil: A variety with a slightly peppery flavor and a firm texture.
- Red Lentil: A variety with a sweet, nutty flavor and a soft texture when cooked.
Lentils are a nutritious and versatile food ingredient, widely used in various cuisines worldwide. They are often cooked in soups, stews, curries, and salads. Lentils are also used to make dal, a staple dish in Indian cuisine. They are an excellent source of plant-based protein, fiber, and various vitamins and minerals. In some cultures, lentils are associated with prosperity and good luck.