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.

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.

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.
References in periodicals archive ?
The questionnaire was formulated from a review of the literature [15-18, 20, 21, 27-31] on novel foods such as soy and healthy foods that are not as commonly eaten such as vegetables and fruit, as no specific data on benefits and barriers of lentil consumption were available.
Phytic acids contained in the protein bodies of the cotyledonous fraction of the lentil seed are the most common factor that lowers the absorption of protein, minerals and trace elements, especially iron, zinc and calcium [20-24].
The present study was, therefore, designed to determine the effect of different nitrogen levels on the agronomic traits of three cultivars of lentil under irrigated conditions of Faisalabad.
With their abundance of phytochemicals, vitamins, minerals, and dietary fiber, it's hardly surprising that numerous studies have reported a strong connection between greater intakes of lentils and a lowered risk of various cancers.
Keywords: Salt tolerant rhizobia; Nodulation; Plant growth; Lentil yield; Nitrogen uptake
INGREDIENTS 4 medium sweet potatoes 20g dried porcini mushrooms 250g beluga or Puy lentils 3 garlic cloves, finely chopped 11/2tbsp herbes de Provence 400g tin chopped tomatoes 500g cavalo nero (or Savoy cabbage) torn or cut into smaller pieces Salt and pepper METHOD 1.
The farmers should also use one bag DAP fertilizer or on bag triple super phosphate and half bag urea fertilizer or three bags single phosphate and half bag urea fertilizer for one acre of Lentil crop.
While mechanized harvesting of lentil crop is followed in the developed world, the developing countries still largely follow hand harvesting method due to lack of improved varieties amenable to machine harvesting.
Lentil contains 14 chromosomes and has a huge genome size (4063 Mbp).
Our favorites: Tolerant Simply Legumes Organic Green Lentil or Red Lentil Pasta.
by Times News Service Many ways to cook red lentils.