Monday, July 24, 2006

hi- my name is alexis, and i am a lentilholic

I don't know what to do with myself-
I can't stop craving lentils.
Lentils for lunch, breakfast, dinner, anytime.
I love them!
Growing up on a diet of rice and dahl, I've always loved lentils, but not to this degree.

In order to feel better about myself, I've decided to start pushing.
A counterintuitive move, you say?
Touche, but I am nothing if not counter.

I only sell the best shit- the dry stuff- in 16 or 17.5 oz. bags.
Text me the words 'green goblin' and I'll hit you back within the half hour.

The lentil (Lens culinaris) is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 40cm tall and the seeds grow in pods, usually with two seeds in each. The plant originated in the Near East, and has been part of the human diet since the aceramic Neolithic, being one of the first crops domesticated in the Near East. With 25 rotein it is the vegetable with the highest level of protein other than soybeans, and because of this it is a very important part of the diet in many parts of the world, and especially South Asia which has a large vegetarian population.

A variety of lentils exist with colors that range from yellow to red-orange to green, brown and black. The colours of the seeds when removed from the pods also vary, and there are large and small varieties. They are sold in many forms, with or without the pods, whole or split.

Illustration of the lentil plant, 1885

Illustration of the lentil plant, 1885

The seeds have a short cooking time (especially for small varieties with the husk removed, such as the common red lentil) and a distinctive earthy flavor. Lentils are used to prepare an inexpensive and nutritious soup all over Europe and North America, sometimes combined with some form of pork. They are frequently combined with rice, which has a similar cooking time. Lentils are used throughout the Mediterranean regions and the Middle East.

In South Asia, lentils are known as dal, as are most sorts of dried legumes. The dishes made predominantly of lentils are also known as dal. India is the largest producer of lentils in the world.

Canada is the largest export producer of lentils in the world and Saskatchewan is the most important producing region in Canada. The Food and Agriculture Organization (FAO) estimates that world production of lentils totalled 3.2 million metric tons (MT) in 2003. 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.

A famous variety of small green lentils known for their earthy flavor is grown in Le Puy, France. These "Le Puy lentils" were the first dry vegetable protected by the French AOC (Appelation d'Origine Control) designation.

The optical lens is so named after the lentil (Latin: lens), whose shape it resembles.

No comments:

About Me

My photo
“Knowing is not enough; we must apply. Willing is not enough; we must do.” -Johann Wolfgang von Goethe

Blog Archive


Search This Blog