Lentil

A lentil is an edible seed of plants in the genus Lens, cultivated and eaten as a pulse. Lentils are commonly sold whole or split, with or without their seed coats.

Lens culinaris: The domesticated species that supplies most lentils eaten worldwide. This species is the principal crop behind the common lentil.
Dal: A South Asian dish or preparation made from dried pulses, often cooked into a thick stew. Lentils are a common pulse used to make dal.
Fertile Crescent: A region of Southwest Asia associated with early agriculture and the domestication of several crops. Archaeological evidence places early lentil cultivation in this region.
Chickpea: An edible pulse produced by the plant Cicer arietinum. Chickpeas are another widely eaten pulse, but they are a different crop with larger seeds.
Pulse: A dry edible seed harvested from a legume crop, such as beans, peas, or lentils. Lentils belong to this food category when harvested dry.
Lentil soup: A soup in which lentils provide a substantial part of the dish. It is a familiar preparation that showcases lentils’ ability to hold or soften during cooking.
Neolithic Revolution: The transition in several regions from foraging to settled farming and food production. Lentil cultivation formed part of early agricultural systems.
Split pea: A dried, split seed of a pea plant, commonly used in soups and stews. Split peas resemble split lentils in form but come from a different species.
Legume: A plant in the family Fabaceae, typically bearing seeds in pods. Lentils are seeds of leguminous plants.
Sprouting: The early growth of a plant embryo from a seed under suitable conditions. Lentils can be sprouted for use as food or to begin crop growth.

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