And that's for lunch today, lentils, and if you want to eat them but leave them.

Who has not ever tasted a dish of lentils? I think anyone ...

Some can be prepare with many products, only with vegetables, pork, seafood until even (oddly enough this very rich), in northern Spain in Bilbao are made with piparras (a kind of chillies )

And who has not set small germinating lentils in class with their friends, as we all know is a lentil, but how is its cultivation and harvesting.



The lentil or Lens esculenta is a fine stemmed plant that reaches a height of 20-50 cm, has small blue and white flowers, which takes advantage of this plant are seeds, what we know as lentils.

Usually sown in autumn or early winter, always to tap the rainy season with the wet ground.

To sow is a small hole about 4-6 inches deep and dropped a seed or lentil or even a couple of them, it leaves a plant spacing of approximately 10cm.


When we know already the lentils for collection, we'll know when the plant begins to have a yellow back in late June or early July, the pods (which are within the lentils (seed)), is what is collects, lentils are extracted from the pods, and can hold up to five years without being used.


Aphids: Ranging completely drying plant

Weevil: That eats the seeds and pods and leaves the plant without fruit


When cooking a lentil doubles three times its weight

Looking to buy the label, red, premium quality, green, medium quality, yellow, low quality.

Considered the world's oldest legumes, Egyptians and exported around the year 2000 BC

They do not have as much iron as they say, when initially weighed to see % iron that contributed, poorly measured weight was not known with certainty until decades after the iron containing

Can be added to salads

They are also called the poor's caviar


Here a video of as collected: