The lentil is a cousin of the bean, and both are a part of the legume family. All legumes are seeds that grow within pods. Lentils are shaped like a lens. In fact, lens is the Latin word for lentil. The size and appearance of lentils varies depending on the variety. The outer seed coat can be mottled or speckled, and ranges in color from reddish-brown to greyish-brown to green. The inner coat, or cotyledon, can be red or yellow.. USA Dry Pea & Lentil Council

The Pardina lentils you are receiving are also from Genesee, Idaho, and my description may be somewhat biased. I didn’t eat more than a bowl or two of lentil soup prior to the time when I moved to the Palouse, ten years ago, to serve as the Director of Research and Information for the USA Dry Pea and Lentil Council. At that time, I started eating lentils almost every day—mostly with rice and vegetables—and because they are quick, easy and healthy. I learned you could substitute lentils just about anywhere you use beans, that they serve as beanbag fillers, microwavable hot pads, make good vegetarian burgers (even according to meat eaters) and are wonderful for indoor sandboxes. My mom adds them to her multi-grain cereal in the morning and swears they keep her young. In addition to all the advantages of eating lentils, I also met Alan while working for the Council, so wouldn’t be writing this account today were it not for THE LENTIL.

There are hundreds of varieties of lentils grown around the world, but the star of the Palouse is the Pardina. Also known as Spanish Brown or Continental lentils, the Pardina is petite, has a nutty flavor and holds its shape when cooked. Most of the production in this area is exported to Spain.

Lentils were probably one of the first pulse crops to be domesticated and originated in the fertile crescent of the Near East. They date back to the beginnings of agriculture itself. The earliest carbonized remains (10,000 years old) were unearthed in Northern Syria. The cultivation of lentils spread with Neolithic agriculture to Greece and Southern Bulgaria and had reached Crete by 6000 B.C. By the Bronze Age they were known in Hungary, Czechoslovakia, Switzerland, Germany and even France. Lentils were highly esteemed in Pharoanic Egypt; a paste of lentils was found in the 12th dynasty tombs at Thebes (2400-2200 B.C) and the preparation of lentil soup is shown in a fresco from the time of Ramses II (1200 B.C). A ship carrying an Egyptian obelisk to Rome in the reign of the Emperor Caligula is said to have carried lentils as packing.

Lentils were well known in ancient Greece as a poor man's food. A popular saying applied to the nouveau riche at the time was "he doesn't like lentils any more." Lentils are mentioned in the Bible. The most famous reference is in Genesis Chapter 25 when Esau sold his birthright for bread and a "mess of pottage" made of red lentils. This dish is popularly held to be the same as the famous Near Eastern 'mujaddarah'. The Assyrians cultivated lentils. There are references to them being grown in Merodach-Baladan's garden at Babylon in the 8th century B.C. The crop spread eastward into India and China at a very early stage. The earliest finds in India have recently been discovered at the Neolithic site at Chirand in Bihar State dated between 2500 and 1800 B.C.

The Spanish and Portuguese made the introduction of lentils into the New World, probably at the beginning of the 16th century but they were not introduced into the USA until the First World War.  Lentils are currently one of the staple food products of the Near East and India (where it is an important source of protein for the many vegetarians). In America they are generally used in soups as in Europe and the Near East where they are also used in stews, salads and with other food. Lentil salad often forms part of the French hors d'oeuvre table and in Germany puréed lentils may replace potatoes as an accompaniment for pork and other meats. There are many other variations as the enclosed literature shows (and the Lentil Cookbook really IS outstanding).

Nutritional Information: This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Protein, Thiamin, Folate and Manganese, and a very good source of Dietary Fiber. Nutritional Data

If you have a great recipe, please email us!