Lentils

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Lentils come from an annual vine that produces pods, with two flat seeds inside to a pod.

Though we are familiar with only 3 Lentils (brown, green and orange), there are many more varieties. In India, they grow over 50.

Lentils can't be eaten raw; they need to be cooked.

Allow 2oz (1/4 cup / 60g) uncooked per person.

Cooking Tips
Wash well. Remove any ones that float. They do not require soaking before cooking.

Cooking in anything acidic, that has for instance vinegar, wine, tomatoes or lemon juice in it, will increase cooking time slightly.

Nutrition
1 cup cooked (200g) 229 Calories, 18g protein, 40g carbohydrate, .75g fat, 6.6mg Iron, 0 cholesterol

Equivalents
1 pound dry Lentils = 450g = 2 1/3 cups dry Lentils = 7 cups, cooked into a purée
1 cup Lentils, uncooked = 7.5 oz / 210g uncooked in weight = 2 1/2 cups / 17.5 oz / 500g cooked, drained
1 cup Lentils cooked = 7oz in weight = 200g
1 1/2 cups / 10oz / 300g cooked, drained = 1 14 oz / 400g can lentils, drained
2 cups / 14 oz / 400g cooked, drained = 1 19 oz / 540g can lentils, drained

Storage
Store dry Lentils indefinitely in tightly-sealed container.

History
Lentils were probably being grown by man before 7,000 BC. The ancient Egyptians cultivated and exported Lentils. The Roman writer Apicius records several Lentil recipes. The Roman poor ate a dish called "conchis", in which both the Lentils and their pods were cooked. Pliny the Elder describes a recipe for Lentils cooked with beans, cabbage and turnip.

Introduced into America after World War I.

Literature & Lore
Pullman, in Washington State, is home to America's National Lentil Festival. Held every August since 1989, the festival's official mascot is Tase T. Lentil and features a Lentil Pancake Breakfast.

Also called:
Lens culinaris (Scientific Name); Lentilles (French); Linsen (German); Lenti, Lenticchie (Italian); Lentejas (Spanish)

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