Description
The plant has numerous long ascending branches and ranges in height from 15 to 45 cm. Six pairs of oblong-linear leaflets make up the compound leaves, which are alternating and finish in a spine. In early July or June, two to four light blue flowers appear in the leaf axils. Two seeds in the form of a doubly convex lens are contained in the tiny, broadly rectangular, slightly inflated pods. There are numerous cultivated varieties of the plant, each with unique leaves, blooms, and seeds that vary in size, hairiness, and colour. The seeds can be white, orange, yellow, green, tan, grey, or dark brown in colour; they can also occasionally be mottled or speckled. The form of the seeds can be more or less compacted.
Varieties
There are numerous types; the following are a few:
Brewer: The most typical kind is big and brown.
Green Eston: Smaller than regular lentils, green in colour.
Red Chief: A red seed and a light tan coat.
Masoor: Brown coat, red seed.
Puy: Blue-green speckled French lentil
Avondale: A medium-sized green lentil with a high yield that is a popular variety in the US.
Beluga: Black variant; given its resemblance to caviar its name
Uses
You can consume lentils cooked, baked, fried, soaked, or germinated. Around the world, lentils are used in a broad variety of recipes. The seeds of lentils can be ground into flour by milling them like grains.
Nutrition
Contains in a single cup of cooked lentils:
230 calories
18 g of protein
1 g of fat
40 g of carbohydrates
16 g of fiber
Iron: 37%
4 mg of sodium
4 g sugar
Cultivation
From sand to clay loam, lentils can grow there, although they do best in deep sandy loam soils with moderate fertility. The ideal soil pH would be about 7. Flooding or standing water are not conducive to the growth of lentils.
Various growing regions have various growing conditions for lentils. Lentils are planted in temperate climates in the winter and spring at low temperatures, and vegetative growth takes place in the later spring and summer. Rainfall is not limited at this time.
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