Antonina

Antonina is a variety of red lentil (Lens culinaris Medik.) recognized in Ukraine since 2018 as a high-quality product for the food industry and home use. The variety is distinguished by large, yellow beans of medium length and width, which are easily separated from the stem due to high resistance to shattering (6 points). 100 g of the product contains about 22 g of protein, making it a valuable source of plant-based protein for vegetarians and vegans. Furthermore, the lentils are rich in iron (≈7.5 mg), zinc (≈2.5 mg), and B vitamins, including folic acid (90 µg) and vitamin B1 (0.5 mg). These micronutrients contribute to the normalization of heart function and increased hemoglobin levels.

The Antonina variety is characterized by high yield – up to 2.4 t/ha at standard grain moisture of 14%. Plant height is about 55 cm, and the vegetative period lasts approximately 73 days. The lentils withstand moderate frosts well and can be grown on various soil types, including chernozems, loams, and sandy loams. To achieve maximum yield, it is recommended to sow seeds at a depth of 4–5 cm in a temperature range of +8–10 °C, and sowing density – about 270 seeds per square meter.

Users appreciate Antonina for its taste qualities: the grain has a pleasant aroma and soft texture, and during cooking (15–20 minutes in a 1:2 ratio with water) it retains its shape and rich flavor. Lentils are suitable for preparing various dishes – from soups and porridges to purée, pancakes, and vegetarian cutlets. Store in a dry, cool place; shelf life is 12 months. Thanks to its nutritional value and versatility, Antonina becomes an excellent choice for both daily nutrition and culinary experiments.