### vegetable:

Lentil
* Some lentils have gases.
* are a good source of protein, iron and some of the B vitamins
  - great source of satiating protein and fiber
  - low residue-producing crop
* are a staple in Nepal
  - the Indian diet
  - super source for folic acid
  - an underappreciated legume
  - another food with naturally high nutritional content
  - complex carbohydrates, a nutritional category known to have substantial health
  - disc-shaped legumes similar in size to peas
  - good when washed and carefully boiled in fresh water
* are low in calories, low fat, cholesterol free and inexpensive
  - fat and have a very short cooking time
  - often mixed with grains , such as rice , which results in a complete protein dish
  - part of lentils
  - particularly important in India today
  - poor competitors with weeds
  - relatively tolerant to drought, and are grown throughout the world
  - rich in beneficial antioxidants, folates, protein, minerals and B vitamins
  - sold in many forms , with or without the skins , whole or split
  - susceptible to aschochyta blight and anthracnose
* are the most popular source of nutrition for the vegetarian diet
  - second largest special crop produced in Canada, after dry peas
  - used throughout India , the Mediterranean regions and the Middle East
  - virtually fat-free, low in sodium, and a rich source of complex carbohydrates
  - well adapted to semi-arid, cool conditions
* come in colors that range from yellow to red-orange to green , brown and black.
* contain more folate than any other unfortified food.
* grow best on flat or slightly rolling land.
* have a distinctive earthy flavor
  - mild, often earthy flavor, and they're best if cooked with assertive flavorings
  - the second-highest ratio of protein per calorie of any legume, after soybeans
* hold a prominent place in the Moroccan diet.
* is adapted to all soil types, from sand to clay loam, if there is good internal drainage
  - provided drainage is adequate
  - cool growing conditions, and the young plants are tolerant of spring frosts
  - an edible legume or pulse crop
* produced in North America has larger seeds than that from India and the Near East.
* run the color gamut from green to yellow, and the size gamut from small to even smaller.
* tend to have higher levels of Ascochyta infection than peas.
* work well in a rotation with cereals, such as spring or durum wheat.
+ Lentil, Background: Faboideae :: Vegetables
  * Different kinds of lentils exist, including a variety of large and small lentils. Lentils come in colors that range from yellow to red-orange to green, brown and black.
  * Lentils are sold in many forms, with or without the skins, whole or split. Red, white and yellow lentils are decorticated, i.e., they have their skins removed
  - Nutritional value and health benefits
  * Apart from a high level of proteins, lentils also contain dietary fiber, vitamin B1, and minerals. Lentils are often mixed with grains, such as rice, which results in a complete protein dish
  - Preparation
  * The seeds only need very little cooking. Lentils have a distinctive earthy flavor. They  can be used to prepare an inexpensive and nutritious soup all over Europe and North and South America. Sometimes they are combined with some form of chicken or pork. They are frequently combined with rice, which has a similar cooking time. In the Middle East such a dish of lentils and rice is called 'mujaddara' or 'mejadra'. Rice and lentils are also cooked together in khichdi, a popular Indian dish.
  * They  can be used to prepare an inexpensive and nutritious soup all over Europe and North and South America. Sometimes they are combined with some form of chicken or pork. They are frequently combined with rice, which has a similar cooking time. In the Middle East such a dish of lentils and rice is called 'mujaddara' or 'mejadra'. Rice and lentils are also cooked together in khichdi, a popular Indian dish. Lentils are used throughout India, the Mediterranean regions and the Middle East. In rare cases the lentils are mixed with dairy cheese
  - Production
  * Lentils are relatively tolerant to drought and are grown throughout the world. About half of the worldwide production of lentils is from India, most of which is consumed in the domestic market. Canada is the largest export producer of lentils in the world and Saskatchewan is the most important producing region in Canada. The Palouse Region of Eastern Washington and the Idaho Panhandle, with its commercial center at Moscow, Idaho, constitutes the most important producing region in the United States. Canada produced 520,000 MT and, according to the market analysis company STAT Communications, will likely export 400,000 MT during the 2003-04 marketing year, which runs from August to July. The FAO estimates world trade in lentils totalled 1.2 million MT in 2002, with Canada exporting 382,000 MT during the calendar year