One of the oldest cultivated crop plants, lentils are native
to southwestern Europe and temperate Asia. Carbonized seeds have been found in Neolithic
villages in the Middle East dating back to 7000 BC and are believed to have
been domesticated long before that. By 2200 BC lentil plants appeared in
Egyptian tombs and were referred to in the Bible as “mess of pottage” for which
Esau traded his birthright.
The English “lens” describing the name in optical instruments
comes from their Latin name as its cross section resembles a lentil seed.
Christian “Lent” has the same origin as lentils were traditionally eaten during
fast.
Lentils contain good to excellent amounts of six important minerals,
two B vitamins and protein with virtually no fat. The significant amounts of
folate and magnesium (nature’s own calcium channel blocker) are thought to help
prevent heart disease and there are scientific studies which support this
assertion.
Lentil are also rich in both soluble and insoluble fiber.
The fiber in lentils provides two benefits: (1) helps lower cholesterol, and
(2) the high fiber content helps prevent sugar levels from rising rapidly after
a meal. Lentils also increase energy by replenishing iron stores in the body.
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