Lentils, Green

Lens culinaris

Origin / Harvest:

• USA / September–October
• Canada / September–October

Description & History

Lentils, a favorite in soups and vegetarian dishes, come in dozens of varieties and colors. They are considered one of the earliest cultivated crops and native to the Nile, Tigris, and Euphrates Valleys in the Middle East (a.k.a the Fertile Crescent) as early as 6,000 B.C. Naturally eaten before domestication, remains of charred wild lentils have been found in Greek caves dating back to 11,000 B.C. Now this versatile legume is cultivated in many parts of the world and a core ingredient in world cuisine.

There are many varieties of green lentils cultivated throughout the world. The most popular varieties grown in North America are listed in order of size (from largest to smallest): Laird, Richlea/U.S. regular, and Eston.

Uses

Because green lentils tend to become soft when cooked, they are ideal for soups and stews. Green lentils can also be added to grains or rice to add depth and texture. Served cold, these lentils acquire a firmer texture and can be used in salads or as a side dish.

Nutrition

Green lentils are low in fat and an excellent source of cholesterol–lowering fiber. They are also an excellent source of folate and a good source of potassium, iron, and phosphorus.

Green Lentils