lentil

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lentil,

leguminous Old World annual plant (Lens culinaris) with whitish or pale blue flowers. Its pods contain two greenish-brown or dark-colored seeds, also called lentils, which when fully ripe are ground into meal or used in soups and stews. Probably indigenous to SW Asia, and known to have been used as early as the Bronze Age, the lentil was introduced to Greece and Egypt before biblical times and was one of the first food plants cultivated in Europe. Esau sold his heritage for a mess of lentils—although the name in the Scriptures may have been applied to several plants. Lentils are unusually high in protein content and are much used for food in Europe, especially by the poor, and increasingly in the United States. Many varieties are cultivated, for the seeds as well as for forage. Lentil seeds, from their shape, gave their name to the magnifying lens. The gulfweed (see seaweedseaweed,
name commonly used for the multicellular marine algae. Simpler forms, consisting of one cell (e.g., the diatom) or of a few cells, are not generally called seaweeds; these tiny plants help to make up plankton.
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) is sometimes called sea lentil. Lentils are classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Rosales, family Leguminosae.
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lentil

[′lent·əl]
(botany)
Lens esculenta. A semiviny annual legume having pinnately compound, vetchlike leaves; cultivated for its thin, lens-shaped, edible seed.
(geology)
A rock body that is lens-shaped and enclosed in a stratum of different material.
A rock stratigraphic unit that is a subdivision of a formation and has limited geographic extent; it thins out in all directions.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.

lentil

1. a small annual leguminous plant, Lens culinaris, of the Mediterranean region and W Asia, having edible brownish convex seeds
2. any of the seeds of this plant, which are cooked and eaten as a vegetable, in soups, etc.
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
References in periodicals archive ?
The global lentil market is being driven by the introduction of fortified products by the manufacturers, along with the various health benefits offered by its consumption.
While the radish mixture is roasting, on a separate baking sheet, mix the cooked lentils with another 1/4 teaspoon of the salt, 1 teaspoon of the oil and all the lemon zest.
I say this because usually making this dish would involve rinsing, soaking and cooking of the lentils before we even think about adding flavour and ingredients to make the finished dish.
Add the sweet potatoes and lentils and add the stock.
- 3 cups water - 1 cup red lentils - 1 roma tomato, quartered - 1 carrot, quartered - 2 small onions, quartered - 1 potato, quartered (Optional) - 4 cloves garlic, peeled and quartered - 1/4 cube chicken bouillon - 1 cup water - 2 teaspoons ground cumin - 1/2 teaspoon sea salt - 1/2 teaspoon cracked black pepper - 1/4 teaspoon ground coriander Recipe
Officials say farmers in Idaho and Washington saw above-average returns on wheat crop this year, but lentil prices are plunging.
ISLAMABAD -- Punjab Agriculture Department (PAD) has advised the growers of lentil pulses to complete sowing of the crop till 15th of the next month.
each fine sea salt and freshly ground black pepper 1/4 cup extra-virgin olive oil, divided LENTILS 1/2 cup red lentils 2 tbsp.
After 20 minutes, stir through the Puy lentils, creme fraiche and another good scatter of sea salt, then top with the feta cheese and breadcrumbs.
Pulses, such as lentils, can slow digestion and the release of sugars found in starch into the bloodstream, ultimately reducing blood glucose levels.
The study involved 24 healthy adults given four dishes: white rice only; half white rice and half large green lentils; half white rice and half small green lentils; and half white rice and half split red lentils.