• WordNet 3.6
    • n lentil round flat seed of the lentil plant used for food
    • n lentil widely cultivated Eurasian annual herb grown for its edible flattened seeds that are cooked like peas and also ground into meal and for its leafy stalks that are used as fodder
    • n lentil the fruit or seed of a lentil plant
    • ***
Webster's Revised Unabridged Dictionary
    • n Lentil lĕn"tĭl (Bot) A leguminous plant of the genus Ervum Ervum Lens), of small size, common in the fields in Europe. Also, its seed, which is used for food on the continent.☞ The lentil of the Scriptures probably included several other vetchlike plants.
    • ***
Century Dictionary and Cyclopedia
    • n lentil The annual leguminous plant Lens esculenta, or its seeds. Its native country is unknown; but it is now widely cultivated in the Mediterranean region and the Orient, having been in use in Egypt and the East from a high antiquity. The small flattened seeds furnish a nutritious food, similar to peas and beans, and are cooked whole or split or ground into meal. The leafy stems of the lentil serve as fodder, and when in blossom the plant is a good source of honey.
    • n lentil plural Freckles; lentigo.
    • n lentil In apparatus for rectifying alcohol, one of the lentil-shaped bulbs (of which there are generally two, but may be more) placed in the condenser between the coil and the pipe leading from the column of the still. See still and rectification.
    • n lentil A body or mass having the general form of a double-convex lens; a lenticular body or mass; a lenticle.
    • ***
Chambers's Twentieth Century Dictionary
    • n Lentil len′til an annual plant, common near the Mediterranean, bearing pulse used for food.
    • ***


Webster's Revised Unabridged Dictionary
F. lentille, fr. L. lenticula, dim. of lens, lentis, lentil. Cf. Lens
Chambers's Twentieth Century Dictionary
O. Fr. lentille—L. lens, lentis, the lentil.


In literature:

Peas, beans, and lentils which are dried for market contain a high percentage of protein, carbohydrate, and mineral matter.
"Ontario Teachers' Manuals: Household Science in Rural Schools" by Ministry of Education Ontario
One one-pound tin lentils.
"In Africa" by John T. McCutcheon
This variety is considered superior to the Large Lentil, though the seeds are much smaller.
"The Field and Garden Vegetables of America" by Fearing Burr
Our own taste for amusement leads us (once luncheon dispatched; you should taste Vesey Street's lentil soup) to the second-hand bookshops.
"Pipefuls" by Christopher Morley
There are the pulses dried and entire, or ground into flour, such as pea-, bean-, and lentil-flour.
"No Animal Food" by Rupert H. Wheldon
When they had lentil soup, how steaming and delicious it was!
"Carl and the Cotton Gin" by Sara Ware Bassett
Split peas, or "dal," as they are called in India, belong to the lentil family.
"The Khaki Kook Book" by Mary Kennedy Core
The glass of a telescope, or of a microscope, with curved surfaces like a lentil, whence the name.
"The Sailor's Word-Book" by William Henry Smyth
A small white cord, the real edge of the lentil, is visible, and separates them.
"New observations on the natural history of bees" by Francis Huber
Lentils are scarcely eaten at all in America, but are much prized in some portions of the Old World, as the basis of soups.
"Health on the Farm" by H. F. Harris
They always are very small, generally about the size of lentils or peas.
"Prof. Koch's Method to Cure Tuberculosis Popularly Treated" by Max Birnbaum
The lentils and barley, which have been strained, may be used in many ways.
"New Vegetarian Dishes" by Mrs. Bowdich
"Nelson's Home Comforts" by Mary Hooper
The virtuous Amalia met with no better luck; she got tangled up in the water lentils.
"Walter Pieterse" by Multatuli
Within the cups lentil-shaped bodies are attached to the base and sides by elastic cords.
"Fungi: Their Nature and Uses" by Mordecai Cubitt Cooke
One day, when they came back with their pickings, the Cock had found some rice, and the Hen a few lentils.
"The Talking Thrush" by William Crooke
One quart of lentils when cooked will make four pounds of hearty food.
"The Cooking Manual of Practical Directions for Economical Every-Day Cookery" by Juliet Corson
Beans and lentils are extensively sown, and form an important article of export.
"Encyclopaedia Britannica, 11th Edition, Volume 9, Slice 1" by Various
Of vegetables they had nothing corresponding to our potatoes, but, instead, a profusion of mallows, lentils, truffles, and mushrooms.
"Valeria" by William Henry Withrow
We would not give any one of them a handful of maize or a plate of lentil broth if he were starving.
"The Firebrand" by S. R. Crockett

In poetry:

Two children together in palmroof shade
Stare at me no word is said
Rice ration, lentils one time a week
Milk powder for war weary infants meek
"September On Jessore Road" by Allen Ginsberg
What do you weigh, O ye vendors?
Saffron and lentil and rice.
What do you grind, O ye maidens?
Sandalwood, henna, and spice.
What do you call , O ye pedlars?
Chessmen and ivory dice.
"In The Bazaars of Hyderabad" by Sarojini Naidu

In news:

Add the tomatoes, chicken broth, lentils , and half of the bacon and stir to combine.
In a medium bowl, toss together the rice, edamame, lentils , walnuts and cilantro.
16-ounce package dry lentils .
Meanwhile, put lentils in soup pot with lid and add the water.
Reduce heat to simmer and cook until lentils are done.
Creative fusion is the source of some of Red Lentil 's best dishes.
Add stock, water, lentils and carrot.
Simmer until the lentils are soft, about 30 minutes.
This is inspired by a traditional French combination of lentils and fresh salmon.
I use the Parmesan rind in the bouquet garni to add some umami flavor to the lentils , which would traditionally be paired with sausage or cured pork.
1 cup (6 ounces) lentils , rinsed.
1 cup lentils (any variety is fine).
Stir in the ginger, turmeric, cinnamon, salt, pepper and lentils .
Red lentils , rinsed and picked over 3 medium potatoes, quartered and sliced into bite-sized pieces 1 quart chicken broth 1 t. Add the lentils , and cook, stirring, for another few minutes.
I remember being about 5 years old, my mother sitting next to me patiently feeding me lentils well after everyone else had finished their lunch.

In science:

Instead, it seems that other earlier Farmers went on to domesticate six key species still in use (emmer and einkorn wheat, barley, lentils, chick peas, and flax), plus some others tried and abandoned more or less permanently (chenopod. marsh elder) or temporarily (oats, rye, squash, sunflower; Weiss et al. 2006).
Astrophysics in 2006