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Lentils, an ancient vegetable variety, have a history of more than 1,700 years, and have become the best among many vegetables with their unique charm and tenacious vitality. It is not only rich in nutrients and unique in taste, but also simple to grow and high in yield, so it is known as the "lazy vegetable".
1. Morphological characteristics of lentils
Lentils belong to the legume family, and their morphological characteristics are distinct. First of all, it has a well-developed root system and is highly adaptable and drought-tolerant. The stems are creeping or erect, with some varieties having fine hairs on the stems, while others are smooth and glabrous. The leaves are pinnate compound leaves, the leaf shape is mostly oval or oval, the leaf color is bright green, and it has strong photosynthesis ability.
The flowers of lentils are butterfly-shaped and come in a variety of colors, including white, purple, and pink. The flowers usually gather in the axils of the leaves, forming beautiful inflorescences. The fruit of lentils is oblong or oblate, and the skin is mostly green, and some varieties have purple stripes on the fruit. The fruit contains a number of seeds, the seeds are kidney-shaped, smooth on the surface, and have a variety of colors, such as black, white, and red.
2. Lentil planting techniques
Site selection and fertilization: Lentils are adaptable and less demanding on the soil, but it is best to choose fertile, well-drained soil for planting. Before planting, sufficient base fertilizer should be applied, mainly rotting organic fertilizer, such as chicken manure, cow manure, etc. At the same time, an appropriate amount of compound fertilizer should be added to meet the nutritional needs of lentils during the growth process.
Sowing vs. planting: The timing of the sowing of lentils varies depending on the variety and local climatic conditions. In general, spring sowing is in March-April and summer sowing is in May-June. Before sowing, the seeds should be soaked to improve the germination rate. When sowing, dig holes and sow seeds at a distance of about 50 cm between rows and 30 cm between plants, and sow 2 to 3 seeds per hole. When the seedlings grow to a certain height, the seedlings are thinned and planted, leaving 1 to 2 strong seedlings in each hole.
Field management: During the growth of lentils, weeding and loosening the soil should be carried out in time to keep the soil loose and breathable. At the beginning of growth, an appropriate amount of nitrogen fertilizer can be applied to promote plant growth. At the flowering and podding stage, phosphorus and potassium fertilizers should be applied to improve fruit yield and quality. At the same time, pay attention to watering and keep the soil moist, but avoid standing water.
Pest control: Common pests and diseases of lentils include anthracnose, rust, aphids, etc. When controlling pests and diseases, we should adhere to the principle of prevention first and comprehensive control. The disease resistance of plants can be improved through the selection of disease-resistant varieties, reasonable dense planting, scientific fertilization and other measures;
3. How to eat lentils
Lentils are highly nutritious and contain a variety of nutrients such as proteins, carbohydrates, fats, vitamins, and minerals. It can be eaten in a variety of ways, including stir-frying, boiling, pickling, drying, etc. Here are a few common ways to eat lentils:
Stir-fried lentils: Wash the lentils, remove the tendons and cut them into sections, heat the pan with cold oil, add minced garlic and stir-fry until fragrant, then add lentils and stir-fry, add salt and chicken essence to taste, and fry until the lentils are cooked through. This dish has a good flavor and is refreshing and delicious.
Lentil stew: Lentils are simmered with pork or chicken to make the dish more flavorful. When simmering, you can add an appropriate amount of soy sauce, cooking wine, ginger and garlic and other seasonings, and simmer until the lentils are soft and tender, and then enjoy.
Lentil soup: Lenttils are cooked in soup with tofu, eggs, and other ingredients, which is not only nutritious, but also delicious. When cooking soup, add an appropriate amount of salt, pepper and other seasonings according to personal taste.
Pickled lentils: Lentils are washed and gluten-freed, dried and salted, sugar, vinegar and other seasonings are added to marinate to make sweet and sour pickled lentils. The marinating time can be adjusted according to personal taste, and it is generally marinated for a few days to a week before eating.
In addition, lentils can also be combined with other ingredients, such as stir-fried with mushrooms, fungus, etc., or cooked porridge with red dates, glutinous rice, etc., to make a delicious dish.
In short, lentils, as a nutritious and unique vegetable, are not only easy to grow, but also have a variety of ways to eat. Let's enjoy the delicious taste of lentils while also feeling its long history and cultural heritage.