Lentil
Lentil (Lens culinaris)
Lentil (Lens culinaris) (/ˈlɛntɪl/), is a type of pulse that is part of the legume family. The term "lentil" also refers to the edible seeds of this plant.
Etymology
The word "lentil" comes from the Latin lens, and indeed, lentils are shaped somewhat like a double convex optic lens.
Description
Lentils are small, lens-shaped seeds, usually available in various sizes and colors, including brown, green, yellow, red, or black. They are one of the oldest known sources of food, dating back more than 9,000 years.
Nutritional Value
Lentils are highly nutritious, being rich in protein, fiber, folate and iron. They also contain a significant amount of polyphenols, which are bioactive compounds with potential health benefits.
Culinary Uses
Lentils are used in a variety of dishes, especially in Indian cuisine, where they are a key ingredient in dishes such as dal and sambar. They are also commonly used in soups and stews in many other cuisines around the world.
Health Benefits
Lentils are known to have several health benefits. They are low in calories and high in nutrition, which makes them an excellent part of a healthy diet. They can help reduce blood sugar levels, improve gut health, and reduce the risk of heart disease.
Related Terms
External links
- Medical encyclopedia article on Lentil
- Wikipedia's article - Lentil
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski