Lentil

The lentil is a legume (family Fabaceae) grown for its small, flat or lens-shaped seeds. The plant is short with small leaflets arranged alternately along the stem. The seeds develop inside small pods, typically containing one or two seeds per pod.

Lentils are consumed as a cooked food in the form of soups, rice dishes, and various stews. They are among the earliest crops domesticated by humans and appear in traditional cuisines of the Middle East, South Asia, and the Mediterranean region of Europe.

Appearance and scientific characteristics

The lentil is an annual plant that completes its life cycle in a single growing season. Its roots contain small nodules housing nitrogen-fixing bacteria. For this reason, lentils add nitrogen to the soil, and many farmers grow them in rotation to allow the soil to recover.

Nutrition

Lentil seeds are a rich source of protein from plants and also contain significant amounts of fiber, iron, and folate. Compared with other legumes, lentils cook quickly and do not require long boiling times. This has made them a food used by households of varying economic means.

Cultivation and market

Lentils grow well in soil with moderate climate and intermediate moisture, and in regions with moderate rainfall. They are relatively resistant to mild drought compared with other crops, though heavy rain during flowering damages the seeds. Major producing countries include Canada, India, and Turkey, though production figures vary from year to year.