Normally not.However depending upon need some people do.The reason could be it will occupy the large chunk of land which may be needed for other crops.I have seen the pics. of Lentils as the hedge.I have seen some farmers planting Lentils in wider rows ( about 60 years ago) and trimming the shruby plants by the end of summer to plant the monsoon crops like Millet etc. between rows.Again by the end of monsoon Millets etc. will be harvested giving room for Lentils to grow.Things have changed by now and I have know idea what is going on now.

OMG..... Lentils double in bulk when sprouted - 1-cup dry equals 2-cups sprouted (but you know that now - LOL - see link below for a sprouting chart :-). DEHYDRATE THEM: I generally dehydrate what I can't use within a day or two. If I sprinkle them with something like Mrs. Dash Southwest Chipotle or Fiesta Lime Salt-Free Seasoning Blend before dehydrating them, they become an out-of-hand snack food. Dehydrated without adding a seasoning mixture, you can use them to make "instant" cooked lentils (I just rehydrate them in hot water, but you can cook them in water). Dehydrated lentils can be milled or blended into flour and used as a protein supplement added to baked goods or added to a smoothie. REFRIGERATE THEM: I also refrigerate them after they have sprouted 1/8-1/4 inch tails. The sprouts continue to grow even when refrigerated, but they grow a little slower. I store them in "PEAKfresh" fruit and vegetable bags (wash and reuse them) - these bags keep all sprouts fresh longer when refrigerated. I ordered my bags from Amazon.com. FREEZE THEM: They defrost in mere moments. SPROUTED LENTIL-OAT WAFFLES In a blender bowl add: 1 c. water 3/4 c. rolled oats 1/2 c. sprouted lentils Blend well. Add: 1 T. vanilla 1/2 T. oil (I use coconut oil) 1/2 T. agave nectar, coconut nectar or honey 1/4 t. salt 1/4 c. whey protein isolate (or protein powder of choice) (optional: I also add 1 T. white chia seeds) Blend well. I use 1/4 c. batter in my 4-heart waffle maker (makes thin waffles). I use this amount because this size of waffle fit into my toaster to reheat them. Note: I also soak the 3/4-cup oats 12-hours (or overnight) in the blender bowl in the 1 c. water (from the recipe) and add 2 T. kefir (OR whey, yogurt, buttermilk - use 1 T. lemon juice for dairy-free medium) and 1 T. of buckwheat (without blending it) to neutralize a large portion of the phytic acid in the oats, if that's a concern. -Grainlady Here is a link that might be useful: Sprouting Chart

Bumblebeez - Thank you, I do a lot of tasting before I make a dish especially for company, I want to give them a good experience and next time that I invite them, they are going to look forward. Try to make the farro salad, it is one of my favorites grains, if you have a local Italian market, look for authentic Italian farro if not look for sometimes they called it spelt here, if you get this one it has be cooked longer. Add any salad greens that you like, any cut up veggies and a vinaigrette of your choice, the sky is the limit on the choices of add-ons, everything that you like you can add like nuts, beans, lentils even dried fruit. If you don't add fresh greens, you can keep it in the fridge for longer time already made. Annie - That is so good that you found the purple sweet potatoes and the red rice. When my friends were here, I took one of the purple sweet potatoes and told them that I was going to cook for them the next time. Dcarch - I feel the same way when I bring my friends together, I like to give them a good time sharing food and company. I am going to give you the details beyond the scenes before the party,lol. Drinks, wines and mixed drinks that I know they like, one guests is a non-drinker and likes soda. Charred salsa went well with chips, they all liked it, because one of the guests I made it not too spicy. The soup was the bomb, the recipe called for adding 2 cups of water, I didn't. And it was good! however I had more things to eat so I didn't want to make them full. Then I thought about the cute Arabic coffee cups, but I only had 6 in a set and we were 9, so I remember the other non-matching expresso and put them in. I had a ramekin cup that I don't show,lol. Note to me, get some more cute cups that match! The BBQ went well, I marinated the shrimp in a spicy marinade to give it some flavor. 2 pounds. The other kebabs were sausage and bought 3 pounds of kielbasa and put them in skewers with red onion and peppers and had them in a marinade of pesto, half cilantro, half parsley. Dismiss the hot dogs, they are for my dogs, they were having a party too and they get the angus ones, no nitrates. Now the sides. I had 12 ears of corn, 6 went to the chipotle corn salad served at room temperature, and 6 went to a corn cakes made mostly of pureed corn and cook with cheese on top, they love this and is originally a humita recipe that I changed it. The black beluga salad was originally with mushrooms, but I thought they don't keep too well, so I made it with a mustard dressing. One of the guest (French chef) said was the bomb! and I had leftover roasted red peppers and put them in the dish. The red rice was assembled like I described before. I always try to buy something from the Himalayas to remind me the time that I spent there, beautiful memories, their cooking is a hot fusion of Chinese cooking and Indian. When my cauliflower is in season (soon) I make a dish that is very popular monsoon time, cauliflower and potatoes. The wasabi arugula was just harvested for them to try, I figured since they were all foodies, they would liked that, and they did. The desserts I had to use the meyer lemons and the pie was great tasting but rich, they all like it. The cookies was something different and easy to make, also finger food. And Dcarch after seen your posts, I bought the book Eleven Madison Avenue, even if I don't learn about the sauces and pickles there, it is a beautiful coffee table book. Silvia

O.T. to Melaska, We're an equal opportunity cheese consumer here--I even seek out and buy Limburger, which is still made in Wisconsin but DH draws the line here. There are a number of very affordable gorganzolas and blues made in Wisc. and Minnesota. Also lots and lots of cheddars in Wisconsin. Wisconsin marketers produce a cheese-beer road trip map that is my guide. I love it. Have hit about a third of the dairies. I can get aged cheddars at Burnett Co Farmer Coop for no more than $7/pound, which has spoiled me. They've worked up some specialties also which we're really enjoying. They do a mail order business. Moozarilla is their yogurt cheese that is very white and gets a lot of comments. Alpha Morning Sun and the Wood River series are nicely done. I'm not sure their parmesan would be up to your standard, but maybe. They've won awards for provolone for a long time and for string cheese. "The Splendid Table" on NPR turned me on to Roth Kase's gruyere from Monroe, WI. Best quality gruyere made in USA. Prairie Breeze, made in Iowa, is also showing up in specialty stores here. A real hit at wine tastings. We send boxes of cheese and wild rice to family in Fairbanks in Priority Mail boxes. No California cheese need apply, despite all their marketing. Here is a link that might be useful: Burnett Dairy Cooperative in Alpha, Wisconsin near Grantsburg