Lentils in brief, Summary on the properties of lentils

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Lentils: general description	Lentils are consumed since prehistoric times, and have always been considered the meat of the poor Lentils were among the first legumes to be exploited in the food sector The use of these lenses is also mentioned in the Bible
Lentils: origin of the name	The term lentil derives from the particular lens shape of the legume itself
Lentils and tradition	The morphology of the lentils recalls the coins: for this reason it is traditional to consume lentils at New Year, as a wish for wealth and fortune
Lentils and cultivation	Globally, 3.2 million hectares of land are cultivated with lentils → 900 kg / ha of yield (over 3 and a half million tons) Currently lentils are grown in all areas with a warm temperate climate
Lentils: botanical description	Botanical name: Ervum lens Family: Leguminous or Papilionate Plant height: low (just 30 or 40 centimeters) Stem: erect, delicate, branched and angular Flowers: small, blue or whitish, grouped in two or three Leaves: composed of 1 to 8 leaflets, pinnate and alternate Root of the plant: taproot Fruits: rhombic pods Seeds: round, crushed and extremely energetic Color: variable from dark yellow to orange; some lentil species have a greenish tint
Lentils: variety	Lentil varieties are mainly differentiated according to color. Examples: Lentils of Onano (Viterbo): notes for their particularly delicate taste and for the gray-blackish color Lentils of Villalba (Caltanissetta): remember for the extraordinary organoleptic properties, for the very high protein inputs and for their nitrogen-fixing capacity
Lentils: objectives for improving the culture	Increase the plant's resistance to colder climates; Give the plant an erect habit; Mechanical harvesting of fruits; Elimination of morphological defects of the lentil plant; Increased resistance to pests and adversity.
Lentils: cultivation and environment	Ideal cultivation climate: temperate Ideal soil: sandy and clayey soils. The cultivation of lentils in calcareous soils and in those that are too fertile with a high level of salinity is not recommended
Lentils: nutritional properties	Lentils consist of: 51%: carbohydrates 23% protein 14% of fibers 1% fat 11% of water Lentils are very nutritious and energetic: in fact, 100 grams of product provide 291 kcal Chemical components: Isoflavones, Thiamine, Vitamin PP. They are rich in fiber, protein, iron, magnesium and potassium.
Lentils: therapeutic activities	Useful natural remedy against: anemia physical and mental fatigue malnutrition constipation free radicals diabetes They also boast galactofore properties
Lentils: storage and cooking	Lentils in box → ready to use Dried lentils → require soaking and cooking