 |
 |
|
|
Lentil is one of the oldest domesticated crops. Originating in south-west Asia they have been used as a staple food since the beginning of agriculture.
Lentils are small, bushy plants with several branches and frond-like leaves.
They are free-standing and erect in the early stages of growth but may lodge in the late spring.
Plant height may range from 15-75 cm although 25-40 cm is average. Lentils exhibit an indeterminate growth habit and so a single plant may have flowers, immature pods and mature pods at one time. Pods will contain one or two seeds.
Lentils prefer loam to clay soils with a neutral to alkaline pH. Soil must be well drained as they do not tolerate waterlogging. They should be grown in areas receiving at least 350 mm annual rainfall.
Lentils grown in Australia are divided into two groups based on seed size and cotyledon colour. Each have distinct users and markets.
Microsperma lentils have a seed coat which may range from light grey, through brown, to black. The distinctive orange / red cotyledon or kernel is seen when the seed is dehulled or split. Seeds are small with varieties ranging in diameter from 2-6 mm and 100 seed weight from 2-6 g. Seed size and shape are important marketing factors as they affect ease and yield of splitting.
Among other things split red lentils are consumed in curries and are boiled to make Indian "dhal" and lentil soup. Lentil flour is used to make pappadams or added to cereal flour to make breads, cakes and baby foods. Immature pods and sprouted seeds may also be eaten as a vegetable.
Macrosperma lentils may also be referred to as brown, yellow, Chilean or Continental lentils. The seed coat ranges in colour from green to brown and the cotyledons are yellow. Seed size varies from 6-9 mm in diameter and 6-8 g in 100 seed weight. Markets consider seed of 7-8 mm optimal, 6.5-7.5 mm acceptable and 4-5mm too small. Large-seeded green lentils are consumed whole in many traditional Middle Eastern dishes.
Lentil is mostly used for human consumption but tend to have poor protein quality as they are low both in sulphur amino acids and tryptophan. The protein is, however, highly digestible. They are lower in fat than chickpea and are a good source of iron. Lentil have a shorter cooking time than other pulses.
| Nutrition per 100g raw* | ||
| Green | Red | |
| Energy | 986 kJ | 1550 kJ |
| Protein | 14 g | 27 g |
| Fat | 0.4 g | 2.5 g |
| Carbohydrate | 44 g | 58 g |
| Fibre | 8 g | 10 g |
* These values should be taken as guidelines only as values can vary considerably with variety, conditions of growth and age of lentil.
[Top]