Lentils in brief, Summary on the properties of lentils

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Lentils: general description

• Lentils have been consumed since the prehistoric age, and have always been considered the meat of the poor
• Lentils were among the first legumes to be exploited in the food sector
• The use of these lenses it is also mentioned in the Bible

Lentils: origin of the name The term lentil derives from the particular lens shape of the legume itself Lentils and tradition The morphology of lentils recalls coins: for this reason it is traditional to consume lentils on New Year's Eve, as a wish for wealth and luck. Lentils and cultivation Globally, 3.2 million hectares of land are planted with lentils → 900 kg / ha of yield (over 3.5 million tons)
Lentils are currently grown in all areas with a warm temperate climate Lentils: botanical description

• Botanical name: Ervum lens
• Family: Leguminous plants or Papilionate
• Plant height: low (just 30 or 40 centimeters)
• Stem: erect, slender, branched and angular
• Flowers: small, blue or whitish corolla, grouped in twos or threes
• Leaves: composed of 1 to 8 leaflets, pinnate and alternate
• Root of the plant: taproot
• Fruits: rhombic pods
• Seeds: round, flat and extremely energetic
• Color: variable from dark yellow to orange; some species of lentils have a greenish tint

Lentils: varieties The varieties of lentils are mainly differentiated according to the color. Examples:

1. Lentils from Onano (Viterbo): known for their particularly delicate flavor and blackish-gray color
2. Villalba lentils (Caltanissetta): remembered for their extraordinary organoleptic properties, for their very high protein content and for their nitrogen-fixing capacity

Lentils: crop improvement objectives

• Increase the plant's resistance to colder climates;
• Give the plant an erect posture;
• Mechanical harvesting of fruits;
• Elimination of morphological defects of the lentil plant;
• Increased resistance to parasites and adversity.

Lentils: cultivation and environment Ideal cultivation climate: temperate
Ideal soil: sandy and clayey soils. The cultivation of lentils in calcareous soils and in those that are too fertile with a high level of salinity is not recommended Lentils: nutritional properties Lentils consist of:

• 51%: carbohydrates
• 23% protein
• 14% fiber
• 1% fat
• 11% water

Lentils are very nutritious and energetic: 100 grams of product provide 291 kcal
Chemical components: Isoflavones, Thiamine, Vitamin PP. They are rich in fiber, protein, iron, magnesium and potassium. Lentils: therapeutic activities Useful natural remedy against:

• anemia
• physical and mental fatigue
• malnutrition
• constipation
• free radicals
• diabetes

They also boast of galactofore properties Lentils: conservation and cooking Canned lentils → ready to use
Dried lentils → require soaking and cooking

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