Lentil vs. Lintel

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A lentil is a small legume that is usually dried, then soaked before cooking. Lentil may also refer to the plant that bears the small legumes. Lentils may be green, red, brown or black. The term lentil first appears in the mid-1200s, from the Old French lentille which refers to the lentil, and also means freckle.

A lintel is a horizontal crosspiece above a door or window which supports the weight of the structure. Sometimes, a lintel contains a window and is opened to allow heat to escape from the room without opening the actual window or door. The word lintel is first used in the early 1300s, from the Old French lintel meaning threshold, lintelled is the adjective form.


Note: No one wants to chip a tooth, so before cooking, rinse lentils under running water and pick through them to remove any bits of stone that may have gotten mixed in. (The Pittsburgh Post-Gazette)

To this day, though, lentils are still esteemed as a tasty, inexpensive, fast-cooking protein. (The York Dispatch)

Lentils contain some of the most gut-nourishing varieties of fiber out there, and they’re one of the best sources of plant-based iron to boot.  (U.S. News & World Report)

Lentils may be replaced with chickpeas, navy beans or black beans, and you can bolster the dish with crumbled feta cheese sprinkled over the salad. (The Montreal Gazette)

Things aren’t any better lower down, with crumbling concrete, cracked bricks and general damage visible everywhere on walls, lintels, doors and windows, inside and out. (The Concord Monitor)

The facade of this home is brick with a smooth stucco veneer and the fine detailing of the deep overhanging cornices and the eyebrow lintels is just a hint of what’s inside. (The New York Times)

Installation of new lintels in these areas will help repair and strengthen. (The Kathmandu Post)