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 ?
According to the latest report by IMARC Group, titled "Lentil Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2019-2024", the market size reached 6.3 Million Tons in 2018.
On one recent afternoon, Schoening was plating up a lentil salad, a warmed spinach salad, chana masala, a muffaletta made with fried eggplant and grilled zucchini, a po' boy with fried zucchini instead of shrimp and a mess of other items.
But how about something else you probably have never roasted: French green lentils? They're already cooked when they go in the oven, where they crisp up to lend loads of texture to every bite of this warm salad.
Today, though, it's all about soup, which also includes another perfect winter ingredient, lentils. As well as adding flavour, the lentils work as a natural thickener, and this is what gives the soup its real heartiness.
-Blend vegetable and lentil mixture with an immersion blender until smooth (or until it reaches your preferred texture).
But dry pea, lentil and garbanzo prices plunged 40 percent recently because of retaliatory tariffs imposed by India, the No.
Experts said that lentil pulses is an important food which includes all beneficial nutrients like fiber, protein, minerals and vitamins and have low calories and contain virtually no fat, Radio Pakistan reported.
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.
"It's best to use black beluga or French Puy lentils, as they will keep their shape when cooked.
According to a spokesman for the Agriculture (Extension) Department,growers should cultivate approved varieties of Lentil, including Masoor-93, NIAB Masoor-2002, NIAB Masoor-2006, Punjab Masoor-2009, Chakwal Masoor and Markaz-2009 etc for getting the maximum production.
Lentil (Lens culinaris, M) is one of the most important crops in the legume family [1], [2].
AMOVA indicated the high variation (60%) within lentil genotypes; however, considerable variation (40%)was recorded between Local and ICARDA populations.