Lentils have been part of the human diet since Neolithic times - 9,500 to 13,000 years ago. Lentils are one of the most tasty and easily prepared of all grain-legumes.
with a distinctive, earthy flavor. Its flowers are a good source for honey.
Known as "the poor man's meat" because of their outstanding protein content. Also a rich source of iron and other minerals. They fix nitrogen in the soil and grow in soil too poor for other crops. They store well and tend to have few pests in storage. Lentils are an important food crop and survival food.
Cultivation is similar to peas, and they are cold hardy. Lentils are a legume that grows on a straggling 12-18" vine that produces flat, two seeded pods. They produce over a very long season if given summer shade, perhaps under taller crops. Keep vines dry as possible to prevent disease.
With a 26% protein content, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp. Lentils have relatively few calories and lots of nutrition. They are a rich source of numerous essential nutrients, particularly dietary fiber and protein
They cook more quickly than most legumes. Lentil recipes are used throughout South Asia, the Mediterranean regions and West Asia. Lentils are the basis of an inexpensive and nutritious soup consumed daily all over Europe and North and South America, sometimes combined with some form of chicken or pork. Lentils cook in half the time of most grains,
We offer a recipe book (Lentils: Ancient Nutrition, Modern Cookery)
that gives you a great idea the many ways they can deliciously fit into your diet. Examples are recipes for lentil pizza, lentil burgers and lentil polenta.