19 / 28
MADE POSSIBLE BY
THE MAIZE TRUST
19
B Y R
Lentils
– a possible alternative
food crop of the future
L
ENTILS (
LENS CULINARIS
) ARE AN ANNUAL PULSE
CROP TRADITIONALLY GROWN IN WEST ASIA, EAST
AND NORTH AFRICA, THE INDIAN SUB-CONTINENT
AND IN THE RECENT PAST IN NORTH AMERICA AND
OCEANIA. IT IS AN IMPORTANT CROP IN FOOD,
FEED AND FARMING SYSTEMS IN VARIOUS COUNTRIES.
Lentils, among other food legumes, play a significant role in human
and animal nutrition and in soil health improvement. Its cultivation
enriches the soil nutrient status by adding nitrogen, carbon and or-
ganic matter, which promotes sustainable cereal-based crop produc-
tion systems in the regions. It has an ability to withstand drought and
poor soils. It is the most desired legume because of its high protein
content of up to 35,5% and fast cooking characteristics. It is used as
a starter, main dish, side dish or in salads.
Additionally, it may be deep-fried and eaten as snack, or combined
with cereal flour in the preparation of foods like bread and cake. Lentils
are a key source of protein, especially for the poor, who often cannot
afford animal products. It is rich in starch, protein, calcium, manganese,
crude fibre, fat, trace elements and minerals, which makes the crop an
ideal supplement for traditional cereals or tuber-based diets, which are
generally protein deficient.
Lentils are among the pulses that can be used to diversify the legume
base of South Africa because it has the potential to be grown in various
provinces of South Africa, as it can tolerate extreme environmental con-
ditions This means provinces like Limpopo, North West, Mpumalanga,
KwaZulu-Natal and Free State which are characterised by low rainfall and
hot temperatures, as well as droughty conditions can be ideal. Lentils pre-
fers any soil type with good drainage. Some varieties can be grown in
cold areas which can ensure a continuous supply of lentils in and out of
the season. Additionally, lentils can be grown in rotation with cereals to
improve the soil structure and fertility. Hence, the production of this crop
can benefit the South African farmers.
Lentils are similar to beans (soybeans/common beans). They grow
in pods that contain either one or two lentil seeds that are round, oval
or heart-shaped disks. They may be sold whole or split, with the brown
and green varieties being the best at retaining their shape after cooking
(
Table 1
). Various lentil varieties are used worldwide including brown, red,
green, Lentilles Du Puy, French green lentils and black lentils amongst
others. Their major attributes and cooking times are shown in Table 1.
Dr Alina Mofokeng, ARC-Grain Crops,
Potchefstroom. Send an email to
MofokengA@arc.agric.za
1
Lentil type
Major attributes
Cooking time
Images of
various types
Brown lentils
• Roundish type, even-keeled, mild and have an earthy flavour and
creamy texture.
• Good as a stand-alone side dish, tossed in salads, adds heartiness to
soups and stews and good for pureeing.
20 - 30 minutes
Red lentils
• Have colours ranging from between yellow/gold to bright orange or
red, with a slightly sweeter taste. May loose shape and break down or
crush while cooking.
15 minutes
Green lentils
• Pale greenish brown, similar to dried peas, or spotted with brown hues.
• Stays relatively firm and has a mild flavour.
10 - 20 minutes
Lentilles Du Puy • Small, round and have an olive-green and black colour with mottling.
• Vibrant and earthy flavour and firm-tender texture.
• The rounded shape holds up the best in cooking.
20 - 40 minutes
French green
lentils
• Small, dark, greenish black, mottled lentils and have a slight peppery
flavour.
• Hold their shape well and have a nice chew, making them great addi-
tions to soups, stews or as a side dish.
• Very similar to appearance as Lentilles Du Puy.
20 minutes
Black lentils
• Are small and glistening; hold their shape well and take on the look of
caviar when cooked.
• Have a soft texture and deep, robust flavour when cooked and these
allow it to be used in any recipe calling for lentils, especially when you
want some colour variation.
25 - 30 minutes
Some of the most common lentil varieties.