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{{otheruses4|the species ''Lens culinaris''|the meaning of "lentil" in [[Indian English]]|pulse (legume)}}
{{Taxobox
| color = lightgreen
| name = Lentil
| image = 3 types of lentil.jpg
| image_width = 250px
| image_caption = Lentils
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Dicotyledon|Magnoliopsida]]
| ordo = [[Fabales]]
| familia = [[Fabaceae]]
| subfamilia = [[Faboideae]]
| tribus = [[Vicieae]]
| genus = ''[[Lens (genus)|Lens]]''
| species = '''''L. culinaris'''''
| binomial = ''Lens culinaris''
| binomial_authority = Medikus
}}
The '''lentil''' or '''masoor''' (''Lens culinaris'') is a brushy [[annual plant]] of the [[Fabaceae|legume]] family, grown for its lens-shaped [[seed]]s. It is about 15 inches tall and the seeds grow in pods, usually with two seeds in each.
==Background==
The plant originated in the [[Near East]], and has been part of the human diet since the aceramic [[Neolithic]], being one of the [[Neolithic founder crops|first crops domesticated]] in the Near East. With 26% protein, lentil is the vegetable with the highest level of protein other than [[soybean]]s, and because of this it is a very important part of the diet in many parts of the world, and especially [[South Asia]] 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 colors 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.
[[Image:Illustration Lens culinaris0.jpg|thumb|left|Illustration of the lentil plant, 1885]]
==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 [[Americas|North and South 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]].
A large percentage of [[India|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 sometimes [[roti]]).
==Production==
[[Image:2005lentil.PNG|thumb|right|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. Eastern Washington, especially the [[Palouse]] Region, is the most important producing region in the United States. 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.
===Diseases===
{{Main|List of lentil diseases}}
==Trivia==
The [[optical lens]] is so named after the lentil (Latin: ''lens''), whose shape it resembles. The same applies also to Greek language, where the word ''φακός'' means lens and ''φακή'' means lentil. In Persian language, a lens is referred to as ''adasi'' where ''adas'' means lentil. In Turkish ''mercek'' means lens and ''mercimek'' means lentil. In French the word ''lentille'' is used to mean either lens or lentil.
==Nutritional value==
{{nutritionalvalue | name = Lent
ils, 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 | source_usda=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%).<ref>[http://www.nal.usda.gov/fnic/foodcomp/search/ USDA nutrient database]</ref> Health magazine has selected lentils as one of the five healthiest foods.
==References==
*[[Alan Davidson (food writer)|Alan Davidson]], ''The Oxford Companion to Food''. ISBN 0-19-211579-0
<references/>
==External links==
* [http://www.indianfoodsco.com/Submit/lentilsDal.htm Information on Cooking Lentils]
* [http://www.indexmundi.com/en/commodities/agricultural/lentils/ Lentils - Country Production, Consumption, Exports, and Imports Statistics]
* [http://www.hort.purdue.edu/newcrop/afcm/lentil.html Alternative Field Crops Manual: Lentil]
*[http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52 Nutritional and Cooking Information]
{{commons|Lens culinaris}}
{{unimelb|Lens.html}}
{{Cookbook|Lentil}}
[[Category:Faboideae]]
{{Taxobox
| color = lightgreen
| name = Lentil
| image = 3 types of lentil.jpg
| image_width = 250px
| image_caption = Lentils
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Dicotyledon|Magnoliopsida]]
| ordo = [[Fabales]]
| familia = [[Fabaceae]]
| subfamilia = [[Faboideae]]
| tribus = [[Vicieae]]
| genus = ''[[Lens (genus)|Lens]]''
| species = '''''L. culinaris'''''
| binomial = ''Lens culinaris''
| binomial_authority = Medikus
}}
The '''lentil''' or '''masoor''' (''Lens culinaris'') is a brushy [[annual plant]] of the [[Fabaceae|legume]] family, grown for its lens-shaped [[seed]]s. It is about 15 inches tall and the seeds grow in pods, usually with two seeds in each.
==Background==
The plant originated in the [[Near East]], and has been part of the human diet since the aceramic [[Neolithic]], being one of the [[Neolithic founder crops|first crops domesticated]] in the Near East. With 26% protein, lentil is the vegetable with the highest level of protein other than [[soybean]]s, and because of this it is a very important part of the diet in many parts of the world, and especially [[South Asia]] 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 colors 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.
[[Image:Illustration Lens culinaris0.jpg|thumb|left|Illustration of the lentil plant, 1885]]
==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 [[Americas|North and South 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]].
A large percentage of [[India|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 sometimes [[roti]]).
==Production==
[[Image:2005lentil.PNG|thumb|right|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. Eastern Washington, especially the [[Palouse]] Region, is the most important producing region in the United States. 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.
===Diseases===
{{Main|List of lentil diseases}}
==Trivia==
The [[optical lens]] is so named after the lentil (Latin: ''lens''), whose shape it resembles. The same applies also to Greek language, where the word ''φακός'' means lens and ''φακή'' means lentil. In Persian language, a lens is referred to as ''adasi'' where ''adas'' means lentil. In Turkish ''mercek'' means lens and ''mercimek'' means lentil. In French the word ''lentille'' is used to mean either lens or lentil.
==Nutritional value==
{{nutritionalvalue | name = Lent
ils, 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 | source_usda=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%).<ref>[http://www.nal.usda.gov/fnic/foodcomp/search/ USDA nutrient database]</ref> Health magazine has selected lentils as one of the five healthiest foods.
==References==
*[[Alan Davidson (food writer)|Alan Davidson]], ''The Oxford Companion to Food''. ISBN 0-19-211579-0
<references/>
==External links==
* [http://www.indianfoodsco.com/Submit/lentilsDal.htm Information on Cooking Lentils]
* [http://www.indexmundi.com/en/commodities/agricultural/lentils/ Lentils - Country Production, Consumption, Exports, and Imports Statistics]
* [http://www.hort.purdue.edu/newcrop/afcm/lentil.html Alternative Field Crops Manual: Lentil]
*[http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52 Nutritional and Cooking Information]
{{commons|Lens culinaris}}
{{unimelb|Lens.html}}
{{Cookbook|Lentil}}
[[Category:Faboideae]]