Talk:Lentil
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The picture shows two types of lentils (red and green) and yellow split peas. Can somebody take a pic of just lentils? --Sjschen 06:19, 6 September 2005 (UTC)
- Will do but just ate all except the red ones. Will get a selection. Just rewrote the article to be more factually correct and informative; could still do with more work. Justinc 01:17, 25 October 2005 (UTC)
- ok, done now. Only three sorts, but all real lentils. Might replace later with more kinds. Justinc 02:00, 17 November 2005 (UTC)
[edit] Vandalism
I checked back on this page a couple of times, and see lots of vandalism attemtps. This enimity towards the poor lentil would be funny if it wasn't so sad. Why pick on lentils, of all things?
- no idea. Will keep on watchlist. Justinc 01:17, 25 October 2005 (UTC)
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- Of course everyone picks on lentils. Nowadays we have lots of racist vandals who think lentils (a.k.a rich racist rednecks) are their heroes because they make fun of minorities. What retards.
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- what? MotherFunctor 09:11, 20 May 2007 (UTC)
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well I need facts (protein, carbs, and fiber) for my S.S. project. please someone help.
signed, Shadow46800
[edit] Seed
Are lentils considered beans or just seeds? Suppafly 17:08, 11 February 2006 (UTC)
- They are considered pulses, which includes peas and beans. They are not called beans but they could be, no real logic in the names.Steve Dufour 08:10, 1 August 2006 (UTC)
[edit] Pictures of the plants
How about pictures of the plants themselves?
- some in commons - will add. Justinc 14:46, 8 March 2006 (UTC)
- I havent added the photo on the commons page as there was some doubt about the species. Will look out for some at the botanic gardens when I go. Justinc 14:50, 8 March 2006 (UTC)
I have never seen a lentil plant, never met anyone involved in lentil agricultural production, or even seen such a person on television, so I can only conclude that lentil's are actually a manufactured food product, possibly made from meat by-products. The plant origin is part of the marketing campaign, akin to Keebler crackers being baked by elves in a hollow tree. Until I see photographic evidence to the contrary, I will beleive that a lentil plant is a brick structure with smoke-billowing chimneys, somewhere in the Chicago stockyard district.--Drvanthorp 04:16, 6 February 2007 (UTC)
[edit] World production
Could we get some better info on world production? The table that is linked dates from the 1990s and is not clear or complete. It seems to say that Turkey and China are big lentil growers, India is the biggest by far. Canada as the biggest exporter seems to get more attention than the other nations. I have noticed in some other articles on crops that exporting seems to get more attention than growing and using in the same country. I suspect that this is because it is of interest to commodity traders.Steve Dufour 08:10, 1 August 2006 (UTC)
[edit] Symbol of left-wing/environmentalist/hippie beliefs in popular culture
What is the origin of this? The word has entered (along with, to a lesser extent, tofu) popular usage as a symbol of the environmentalist movement, animal rights, anti-nuclear protest etc. etc. - example: recent radio interview with the Ryanair boss Michael O'Leary, in which he answered the charge that short-haul flights contribute to global warming by expressing a desire to 'tell the lentil brigade to foxtrot oscar'. This is such a widely used colloquialism that its origin deserves a mention and an explanation on this page, IMHO.
[edit] Germination time
The main article could be improved if some mention were made of the lentil's germination time.
How many crops of lentils can be raised in a typical year?
[edit] Do lentils yield more than peas?
What kind of yield can be expected from ten pounds (5 kilograms) of lentils, used as seed?
[edit] Fiber content of lentils
The article states that red lentils have a much less fibre than green lentils. Is this because red lentils have had their (brown) skins removed? If so then this needs to be stated otherwise the nutrition statement is misleading in not comparing like for like. It would be good to have brown lentils include in the picture (as well as possibly some of the other less common varities) - the ones common in the UK are: green, brown, red, Puy (speckled). 89.240.7.221 20:30, 27 March 2007 (UTC)
- This is what the USDA tables say. They don't give an explanation. Han-Kwang 15:08, 19 May 2007 (UTC)
[edit] lentils is not Tur
"Usually, lentils are boiled to a stew-like consistency with vegetables and then seasoned with a mixture of spices to make many side dishes such as sambar, rasam and dal, which are usually served over rice (and sometimes roti)." This content is misleading. Generally, sambar, rasam are made of Tur daal and not masoor daal/lentils. I would like to delete this content if nobody has problems. I would try to add some info about where masoor is used in Indian cooking. I have heard that Bengali;s use Masoor flour in place of Chickpea flour. But I am not sure if that info is correct. If somebody knows about it please add it. --Kaveri 03:11, 18 July 2007 (UTC)
[edit] Types of lentils
We need a lot more on the different types. Apparently black and white lentils are urad according to our article. There seem to be green, orange (split?), puy.. Secretlondon 03:50, 27 July 2007 (UTC)
[edit] cooking lentils
Whenever I make brown or green lentils they come out tasting great but I get real bad gas and intestinal cramps aftewards. Is there a certain way to prepare them to not cause this? —Preceding unsigned comment added by 70.132.16.104 (talk) 01:45, 20 October 2007 (UTC)
- Pretty standard procedure for cooking lentils is to leave them to soak overnight, boil them vigorously for 10 minutes, then rinse them thoroughly. Then cook them however you like (boil for 6 minutes, or add to a soup etc). That removes a lot of the toxins that can cause painful indigestion. 82.69.37.32 18:04, 3 December 2007 (UTC)
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- Important point: discard the water you use to soak your lentils. Do not cook them in it. If you do the 10 minute parboil, discard that water too. The substance removed is not really a "toxin", but rather a protein that some people have trouble digesting.--Srleffler (talk) 17:40, 30 December 2007 (UTC)
[edit] merging "lentils" and "mujujara"
I have already merged the two articles and will do research on the other questions people asked —Preceding unsigned comment added by 68.38.15.69 (talk) 21:29, 27 October 2007 (UTC)
- This merge was not complete. I undid it, since the mujaddara article still exists, and it really makes more sense for that dish to have its own article rather than shoehorning it in here. In any event, if we wanted to merge lentil dishes in here it should be as a subsection of "Preparation", not as a separate top-level section.--Srleffler (talk) 18:52, 30 December 2007 (UTC)
[edit] Remove 'Health benefits of lentils' section & add verifiable facts to 'Nutritional value' section?
The section that deals with iron content has many inaccuracies and irrelevant information. Article quoted in italic below, followed by in-line comments, questions and suggestions.
In addition to providing slow burning complex carbohydrates, lentils can increase your energy by replenishing iron stores
Under what circumstances? If you are anaemic? Does iron automatically give you more energy? Is iron stored in the body in the same way as unused energy? And would replenishing iron stores give you more energy?
Particularly for menstruating women, who are more at risk for [from?] iron deficiency, boosting iron stores with lentils is a good idea--especially because, unlike red meat, another source of iron, lentils are not rich in fat and calories.
Not all red meat is rich in fat--for example fillet steak--and the protein from lentils has the same calorific value as that from meat: 4 calories per gram.
Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism.
True but not relevant to an article about lentils.
The need for iron is higher in pregnant [women]
True according to Dietary Reference Intakes (DRI) published by Food and Nutrition Board, Institute of Medicine, National Academies, 2004.
[...] or lactating women.
Not true, it is lower, same source as above.
Growing children and adolescents also have increased needs for iron
Also true. Here are the values for women from the DRI published by Food and Nutrition Board, Institute of Medicine, National Academies, 2004 (units in mg/day): Females:
9–13 y: 8
14–18 y: 15
19–30 y: 18
31–50 y: 18
51–70 y: 8
> 70 y: 8
Pregnancy:
14–18 y: 27
19–30 y: 27
31–50 y: 27
Lactation:
14–18 y: 10
19–30 y: 9
31–50 y: 9
Suggest removal of the whole section. Move point about high protein content from 'Background' section into 'Nutritional value' section; also note Lentil is a good vegetarian source of iron (second to soy bean), increased iron needs of adolescents, menstruating and pregnant women, and point to wikipedia articles on human iron metabolism and iron deficiency for more information. —Preceding unsigned comment added by Tonybrown100 (talk • contribs) 14:59, 28 December 2007 (UTC)
