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Lentils
Lens culinaris L.
Lentils - Lens culinaris L.
Lentils are usually sown in the field as a legume crop. However, it can also be grown as a vegetable plant, that is, not until full ripeness. Unripe seeds are even tastier.
In terms of taste and nutritional value, lentils occupy one of the first places among leguminous crops, they cook faster and better than all legumes, and have a more pleasant and subtle taste.
Its seeds contain up to 36% protein, up to 2% fat, up to 60% nitrogen-free substances, 2.5-4.5% ash, 2.5-4.9% fibre. In terms of protein content and seed digestibility, lentils are superior to peas, chickpeas, chickpeas and beans. It is also a good source of B vitamins.
Lentil protein, which contains vital amino acids, is well absorbed by the body. The energy value of 100 g of seeds is 310 kcal.
It is used to prepare a variety of table dishes: salad, soup, porridge, puree, pate and jelly. (Because they cook quickly, lentils are usually not soaked before cooking.)
Cereals and flour are no less important. Lentil grains are more nutritious than whole seeds. This is due to the fact that during processing the seed coats are removed. Flour is most widely used in the baking industry, especially in the manufacture of biscuits; adding it to wheat in an amount of 15-20% increases the protein content in bread by 3-4%. Lentil flour is also used in the confectionery and gastronomic industries in the production of coffee, cocoa, sweets, cookies, chocolate, and sausages.
Like other leguminous crops, lentils improve gardening by fixing nitrogen from the air.
Agrotechnics.
Predecessors. The best predecessors of lentils are winter grain crops and row crops (potatoes, corn). An important condition for obtaining high yields is to sow lentils in weed-free fields. Lentils, like other legumes, enrich the soil with nitrogen and are a good precursor for all subsequent crops.
Fertilizer. Organic fertilizers are not applied directly to lentils, since in this case they develop a large green mass and reduce the grain yield. It is placed as the second or third crop after the application of organic fertilizers. The approximate norms of mineral fertilizers are as follows: furnace ash 30-50 g/m2, phosphate rock 30-50 g/m2 or superphosphate 20-30 g/m2, potassium salt 10-15 g/m2. They are applied in the fall when digging the soil, or in the spring for cultivation or harrowing. Nitrogen fertilizers can be effective only in the initial period of lentil development, until nodules form in sufficient quantities on the roots. They are applied in the spring (10 g/m2 of ammonium nitrate). Acidic soils should be limed.
Sowing. Lentils are sown when the soil temperature at the seeding depth (4-6 cm) reaches +5+6 °C, i.e. in the very first days of spring sowing. Early sowing of lentils produces larger yields and better resistance to diseases and pests. Sow in rows (row spacing 10-15 cm); the seeding rate for large-seeded varieties is 13-17 g/m2 (250-270 seeds), for small-seeded varieties 7-10 g/m2 (270-320 seeds). The embedding depth is 3-5 cm. On light soils and when they dry out, they can be embedded deeper, and on heavier and denser soils - shallower. After sowing, the soil is rolled, which helps to obtain uniform shoots.
Plant care. To destroy weeds, lentils are harrowed after emergence, but always at midday, when the plants are not as fragile as in the morning. Further care consists of weeding, and in dry conditions, also watering. When weeding crops, the plants of flat-seeded vetch, whose seeds are similar to lentil seeds, are removed.
Harvesting. The beans ripen unevenly - first the lower ones, and then the upper ones. Maturation is especially prolonged in wet years. Therefore, lentil harvesting begins when the beans ripen in the lower and middle parts of the plant, which avoids the loss of the most valuable seeds, since when the beans are left standing, the beans crack and the seeds spill out. The seeds of the upper (still green) beans ripen in windrows. Grain is eaten not only when fully ripe, but also when unripe; it is considered even tastier.
Lentils are usually sown in the field as a legume crop. However, it can also be grown as a vegetable plant, that is, not until full ripeness. Unripe seeds are even tastier.
In terms of taste and nutritional value, lentils occupy one of the first places among leguminous crops, they cook faster and better than all legumes, and have a more pleasant and subtle taste.
Its seeds contain up to 36% protein, up to 2% fat, up to 60% nitrogen-free substances, 2.5-4.5% ash, 2.5-4.9% fibre. In terms of protein content and seed digestibility, lentils are superior to peas, chickpeas, chickpeas and beans. It is also a good source of B vitamins.
Lentil protein, which contains vital amino acids, is well absorbed by the body. The energy value of 100 g of seeds is 310 kcal.
It is used to prepare a variety of table dishes: salad, soup, porridge, puree, pate and jelly. (Because they cook quickly, lentils are usually not soaked before cooking.)
Cereals and flour are no less important. Lentil grains are more nutritious than whole seeds. This is due to the fact that during processing the seed coats are removed. Flour is most widely used in the baking industry, especially in the manufacture of biscuits; adding it to wheat in an amount of 15-20% increases the protein content in bread by 3-4%. Lentil flour is also used in the confectionery and gastronomic industries in the production of coffee, cocoa, sweets, cookies, chocolate, and sausages.
Like other leguminous crops, lentils improve gardening by fixing nitrogen from the air.
Agrotechnics.
Predecessors. The best predecessors of lentils are winter grain crops and row crops (potatoes, corn). An important condition for obtaining high yields is to sow lentils in weed-free fields. Lentils, like other legumes, enrich the soil with nitrogen and are a good precursor for all subsequent crops.
Fertilizer. Organic fertilizers are not applied directly to lentils, since in this case they develop a large green mass and reduce the grain yield. It is placed as the second or third crop after the application of organic fertilizers. The approximate norms of mineral fertilizers are as follows: furnace ash 30-50 g/m2, phosphate rock 30-50 g/m2 or superphosphate 20-30 g/m2, potassium salt 10-15 g/m2. They are applied in the fall when digging the soil, or in the spring for cultivation or harrowing. Nitrogen fertilizers can be effective only in the initial period of lentil development, until nodules form in sufficient quantities on the roots. They are applied in the spring (10 g/m2 of ammonium nitrate). Acidic soils should be limed.
Sowing. Lentils are sown when the soil temperature at the seeding depth (4-6 cm) reaches +5+6 °C, i.e. in the very first days of spring sowing. Early sowing of lentils produces larger yields and better resistance to diseases and pests. Sow in rows (row spacing 10-15 cm); the seeding rate for large-seeded varieties is 13-17 g/m2 (250-270 seeds), for small-seeded varieties 7-10 g/m2 (270-320 seeds). The embedding depth is 3-5 cm. On light soils and when they dry out, they can be embedded deeper, and on heavier and denser soils - shallower. After sowing, the soil is rolled, which helps to obtain uniform shoots.
Plant care. To destroy weeds, lentils are harrowed after emergence, but always at midday, when the plants are not as fragile as in the morning. Further care consists of weeding, and in dry conditions, also watering. When weeding crops, the plants of flat-seeded vetch, whose seeds are similar to lentil seeds, are removed.
Harvesting. The beans ripen unevenly - first the lower ones, and then the upper ones. Maturation is especially prolonged in wet years. Therefore, lentil harvesting begins when the beans ripen in the lower and middle parts of the plant, which avoids the loss of the most valuable seeds, since when the beans are left standing, the beans crack and the seeds spill out. The seeds of the upper (still green) beans ripen in windrows. Grain is eaten not only when fully ripe, but also when unripe; it is considered even tastier.
Bot. syn.: Vicia lens L.
