ingredients magazine
lentil nutrition
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what are lentils learn types

The lentil is one of four pulse species that were among the first eight plants to ever be cultivated by Homo sapiens in the Fertile Crescent. People were farming lentil and its cousins, chickpea, pea and the lesser known bitter vetch, even before pottery was invented. It is probably not too speculative to imagine that the very first pieces of pottery ever constructed by ancient humans were used to store the fruits of those early harvests, lentils included.

So, the lentil’s path through culinary history is easy to trace back to literally the beginning, and its future is similarly easy to predict.

With the third-highest level of protein by weight of any nut, seed or legume and a high concentration of iron, the lentil will continue being a valuable food item for as long as there are people around to cultivate it.

In addition to being high in protein and iron, lentils also provide a healthy supply of soluble and insoluble fiber, minerals, B-vitamins and very little fat. A true nutritional powerhouse, lentils contain high amounts of slowly-digested starches and are therefore a handy (and tasty) tool for controlling blood sugar levels. As if that isn’t enough, the humble lentil also helps fight against heart disease by ridding the blood of homocysteine, a naturally occurring amino acid that can damage blood vessels and artery walls. 

Canada is the leading producer of lentils in the world, which is not surprising considering the plant thrives in cooler temperatures and can withstand drought better than some of its relatives. In Utah, plant lentils when the soil has thawed to 65 degrees.
ingredients magazine slc