lentil

Lentil (Lens culinaris) is an annual legume grown for its small edible seeds. Seeds are lens-shaped and come in colors such as brown, green, red, orange, yellow, and black. Lentils are sold as whole dried seeds or split and hulled. The plant forms a short, bushy shrub with pinnate leaves and small flowers that may be white, pink, or purple; pods usually contain one or two seeds.

Lentils thrive in cool-season conditions and have a short growing season. They prefer well-drained soil and moderate moisture. Lentils fix nitrogen through symbiosis with Rhizobium bacteria. They are commonly grown in crop rotations and are relatively drought-tolerant once established. Global production centers include parts of Canada, India, Turkey, Nepal, and the United States.

Dry lentil seeds are high in protein and fiber and provide iron, folate, and other minerals. They are naturally gluten-free and low in fat. Cooking reduces some anti-nutritional factors such as phytic acid, and soaking or rinsing can improve digestibility.

In cuisine, lentils are used in soups, stews, dals, and salads. Split red or yellow lentils cook quickly and dissolve into thick purées, while green or brown lentils hold their shape better. Common varieties include red split, green lentils (French green, Puy), brown lentils, and black beluga.

Lentil cultivation dates to ancient times in the Near East. Today, dried lentils store for long periods in a cool, dry place and are a staple in plant-based and traditional diets worldwide.