Shunned in recent years, this legume is becoming fashionable again in diets with a vegetarian tendency. If, throughout the world, blond and coral lentils are the most consumed, in France, we prefer green lentils from Puy or Berry which are experiencing a real craze.
An antique dish!
The lentil was domesticated by the first farmers at the same time as the first cereals, that is to say more than 7000 years before JC! Moreover, in the Old Testament, Esau, grandson of Abraham, returning hungry for hunting, sells his birthright against a dish of lentils.
Agronomic and above all environmental performance
Today there are 5000 farmers growing 35,000 hectares of vegetables dry with half lenses. From an environmental point of view, the lentil is an interesting crop because it makes it possible to reduce the use of nitrogen fertilizers and even to restore nitrogen to the following crops. For this reason, the use of legumes is increasingly recommended in agriculture.
From an agronomic point of view, if the lentil is satisfied with soils with low potential, it still requires well-drained soil, careful preparation and, above all, control of weeds at emergence as well as careful management of diseases. In short, it is not really a plant adapted to our amateur gardens. Especially that it is necessary to dry the seed well.
Lentils are high in fiber
Good news for our health: 100 g of cooked lentils contain on average 8 g of fiber, which is almost half of our daily needs. They contain two types of fibers: soluble fibers and insoluble fibers. The former help prevent cardiovascular disease and diabetes because they slow down the absorption rate of sugars. They also have an impact on satiety. The seconds are essential for a good transit.
Lentils are rich in vegetable protein
You can count on legumes to fill up on protein . 100 g of cooked lentils provide just over 9 g of protein. But beware, they do not contain all of the essential essential amino acids, such as methionine or lysine that can be found in cereals, and which should ideally be combined in a vegetarian diet. In addition, consuming it during the same cereal and legume meal increases the rate of protein assimilation by 30 to 50%. All good for health!
And in addition excellent for the line!
With an average of 115 calories per 100 g of cooked lentils, we can say that these legumes are low in calories and are perfect for fighting cravings because they give a feeling of satiety. Rich in minerals, vitamins and antioxidants, we do not understand why they have been shunned for many years!
France imports half of its consumption of lentils
While worldwide, consumption is 7 kg per capita per year, it is still less than 1 kg in France. Difficult to cook? Poorly known? France also imports half of the lentils it consumes, especially coral lentils that are easier to cook and lentils for preserves.
A culture still confidential, but on the rise
An inter the ANILS, was created in 2015 to better promote the cultivation of vegetables dry with the lens, and to promote it. Because, with the research of proteins of vegetable origin, consumption knows a real craze. France, like Spain, relies more on quality labels (Organic and AOC) and proximity to enhance its production because it remains very marginal in terms of the world market (0.3% of world production). And, at the same time, the lens has not undergone any great genetic improvements, even in the big producing countries.
An opportunity for French seed research, looking for new outlets?