Editing Lentil

{{short description|Species of flowering plant with edible seeds in the family Fabaceae}}
{{About|the species Vicia lens|the broader sense in plants|legume|the geological sense|lens (geology)}}
{{Use dmy dates|date=December 2021}}
{{Speciesbox
| name = Lentil
| image = 3 types of lentil.png
| image_caption = Puy (left), green (center), and red (right) lentils
| taxon = Vicia lens
| authority = ([[Carl Linnaeus|L.]]) Coss. & Germ. (1845)
| subdivision_ranks = Subspecies
| subdivision =
*''Vicia lens'' subsp. ''lamottei'' {{small|(Czefr.) H.Schaef., Coulot & Rabaute}}
*''Vicia lens'' subsp. ''lens''
|subdivision_ref = <ref name=powo>{{cite web |title=''Vicia lens'' (L.) Coss. & Germ.. |work=Plants of the World Online |publisher=Royal Botanic Gardens, Kew|url=https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:524872-1 |access-date=3 September 2023}}</ref>
| synonyms =
  {{Species list
  |Cicer lens|(L.) Willd. (1802)
  |Ervum lens|L. (1753)
  |Lathyrus lens|(L.) Bernh. (1800)
  |Lens culinaris|Medik. (1787)
  |Lens esculenta|Moench (1794), nom. superfl.
  |Lens lens|(L.) Huth (1893), not validly publ.
  |Lentilla lens|(L.) W.Wight (1912)
  |Orobus lens|(L.) Stokes (1812)
  }}
| synonyms_ref = <ref name=powo/>
}}

The '''lentil''' ('''''Vicia lens''''' or '''''Lens culinaris''''') is an [[annual plant|annual]] [[legume]] grown for its [[Lens (geometry)|lens]]-shaped edible [[seed]]s, also called ''lentils''. It is about {{convert|40|cm|in|abbr=on}} tall, and the seeds grow in [[Legume|pods]], usually with two seeds in each.

Lentil seeds are used around the world for [[culinary]] purposes. In [[cuisines of the Indian subcontinent]], where lentils are a [[staple food|staple]], split lentils (often with their hulls removed) known as ''[[dal]]'' are often cooked into a thick [[curry]] that is usually eaten with [[rice]] or [[roti]]. Lentils are commonly used in [[stews]] and soups.

== Botanical description ==
[[File:Illustration_Lens_culinaris0.jpg|thumb|Illustration of the lentil plant, 1885|323x323px]]

=== Name ===

Many different names in different parts of the world are used for the crop lentil.<ref name="Springer Science & Business Media-2007">{{Cite book|url=https://books.google.com/books?id=VfT6hZHpXPkC&pg=PA4|title=Lentil: An Ancient Crop for Modern Times|date=2007|publisher=Springer Science & Business Media |editor=Shyam S. Yadav |editor2=David McNeil |editor3=Philip C. Stevenson |isbn=978-1-4020-6312-1|location=Berlin|oclc=213090571}}</ref> The first use of the word ''lens'' to designate a specific [[genus]] was in the 17th century by the botanist [[Joseph Pitton de Tournefort|Tournefort]].<ref name="CABI-2009">{{Cite book|title=The lentil: botany, production and uses|date=2009|publisher=CABI|editor=Erskine, William |isbn=978-1-84593-487-3|location=Wallingford, UK|oclc=435462765}}</ref> The word "lens" for the lentil is of classical Roman or Latin origin, possibly from a prominent Roman family named Lentulus, just as the family name "[[Cicero]]" was derived from the chickpea, ''[[chickpea|Cicer arietinum]]'', and "[[Fabia gens|Fabia]]" (as in [[Quintus Fabius Maximus (consul 45 BC)|Quintus Fabius Maximus]]) from the fava bean (''[[Vicia faba]]'').<ref>Harold McGee, "On Food and Cooking", 2004 Edition, Scribners. {{ISBN|0-684-80001-2}}. pg. 483.</ref>

=== Systematics ===

The genus ''Vicia'' is part of the [[subfamily]] [[Faboideae]] which is contained in the flowering [[Family (biology)|plant family]] [[Fabaceae]] or commonly known as [[legume]] or [[bean]] family, of the [[Order (taxonomy)|order]] [[Fabales]] in the [[Kingdom (biology)|kingdom]] [[Plant]]ae.<ref name="CABI-2009" />

[[File:Llenties_maig.JPG|thumb|Lentil plants in the field before flowering]]

The former genus ''Lens'' consisted of the cultivated ''L. culinaris'' and six related wild taxa. Among the different taxa of wild lentils, ''L. orientalis'' was considered to be the progenitor of the cultivated lentil and was generally classified as ''L. culinaris'' subsp. ''orientalis''.<ref name="Springer Science & Business Media-2007" />

Lentil is [[hypogeal]], which means the [[cotyledon]]s of the germinating seed stay in the ground and inside the seed coat. Therefore, it is less vulnerable to frost, wind erosion, or insect attack.<ref>{{Cite web|url=http://pulseaus.com.au/growing-pulses/bmp/lentil/southern-guide#plant-physiology|title=Pulse Australia - Southern guide|website=pulseaus.com.au|language=en|access-date=2017-11-18}}</ref>

The plant is a diploid, annual, bushy herb of erect, semierect, or spreading and compact growth and normally varies from {{convert|30|to|50|cm}} in height. It has many hairy branches and its stem is slender and angular. The [[rachis]] bears 10 to 15 leaflets in five to eight pairs. The leaves are alternate, of oblong-linear and obtuse shape and from yellowish green to dark bluish green in colour. In general, the upper leaves are converted into [[tendrils]], whereas the lower leaves are mucronate. If [[stipule]]s are present, they are small. The flowers, one to four in number, are small, white, pink, purple, pale purple, or pale blue in colour. They arise from the axils of the leaves, on a slender footstalk almost as long as the leaves. The pods are oblong, slightly inflated, and about {{convert|1.5|cm|in|frac=8}} long. Normally, each of them contains two seeds, about {{convert|0.5|cm|in|frac=8}} in diameter, in the characteristic lens shape. The seeds can also be mottled and speckled. The several cultivated varieties of lentil differ in size, hairiness, and colour of the leaves, flowers, and seeds.

Lentils are [[self-pollinating]]. The flowering begins from the lowermost buds and gradually moves upward, so-called acropetal flowering. About two weeks are needed for all the flowers to open on the single branch. At the end of the second day and on the third day after the opening of the flowers, they close completely and the colour begins to fade. After three to four days, the setting of the pods takes place.<ref name="Springer Science & Business Media-2007" />

== Types ==
[[File:Lentils_red_and_brown.jpg|thumb|Red and brown comparison]]
{{more citations needed section|date=October 2015}}

Types can be classified according to their size, whether they are split or whole, or shelled or unshelled. Seed coats can range from light green to deep purple, as well as being tan, grey, brown, black or mottled. Shelled lentils show the colour of the cotyledon which can be yellow, orange, red, or green.

'''Red-cotyledon types:'''
* Nipper (Australia)
* Northfield (Australia)
* Cobber (Australia)
* Digger (Australia)
* Nugget (Australia)
* Aldinga (Australia)
* Masoor dal (unshelled lentils with a brown seed coat and an orange-red cotyledon)
* Petite crimson (shelled Masoor lentils)
* Red Chief (light tan seed coat and red cotyledon)

'''Small green/brown-seed coat types:'''
* Eston Green
* Pardina (Spain)
* Verdina (Spain)

'''Medium green/brown-seed coat types'''
* Avondale (United States)
* Matilda (Australia)
* Richlea

'''Large green/brown-seed coat types:'''
* Boomer (Australia)
* Brewer's: a large brown lentil which is often considered the "regular" lentil in the United States<ref>{{cite web |last=Hall |first=Suzanne |title=Lentils 101: What To Do With Lentils And Why Bother |url=https://thechalkboardmag.com/lentils-101-what-to-do-with-lentils-and-why-bother/ |website=The Chalkboard |access-date=6 September 2024 |date=17 March 2014}}</ref>
* Castellana (Spanish)
* Laird: the commercial standard for large green lentils in western Canada<ref>{{cite journal |last1=Slinkard |first1=A. E. |last2=Bhatty|first2=R. S. |title=Laird lentil |journal=Canadian Journal of Plant Science |date=1979 |volume=59 |issue=2 |page=503:504 |doi=10.4141/cjps79-079 |doi-access=free }}</ref>
* Mason
* Merrit
* Mosa (Spain)
* Naslada (Bulgaria)
* Pennell (United States)
* Riveland (United States)

'''Other types:'''
* Beluga: black, bead-like, lens-shaped, almost spherical, named for resemblance to [[beluga caviar]].<ref>{{cite web|url=http://www.foodsubs.com/Lentils.html|title=Cook's Thesaurus: Lentils|access-date=15 December 2015|newspaper=Foodsubs.com}}</ref> Called Indianhead in Canada.
* ''Macachiados'': big yellow Mexican lentils
* [[Le Puy Green lentil|Puy lentils]] (var. ''puyensis''): Small dark speckled blue-green lentil from France with a [[Protected Designation of Origin]] name
* [[Alb-Leisa]] three traditional genotypes of lentils native to the Swabian Jura (Alps) in Germany and protected by the producers' association Öko-Erzeugergemeinschaft Alb-Leisa (engl. "Eco-producer association Alb-Leisa")
== Production ==

{| class="wikitable" style="float:right; clear:left; width:13em; text-align:center;"
|-
! colspan=2|Lentil production – 2022<ref name="fao">{{cite web|url=http://www.fao.org/faostat/en/#data/QC|title=Production of lentils in 2022; Crops/World Regions/Production Quantity/Year from pick lists|year=2024|publisher=United Nations Food and Agriculture Organization, Statistics Division|access-date=15 January 2024}}</ref>
|-
!  style="background:#ddf; width:75%;"| Country
!  style="background:#ddf; width:25%;"| <small>(Millions of [[tonne]]s)</small>
|-
|{{CAN}}||2.3
|-
|{{IND}}||1.3
|-
|{{AUS}}||1.0
|-
|{{TUR}}||0.4
|-
|{{RUS}}||0.3
|- bgcolor="#CCCCCC"
|'''World'''||'''6.7'''
|}

In 2022, global production of lentils was 6.7 million [[tonne]]s.  Canada produced the largest share, 2.2 million tonnes, or roughly 34% of the world's total output (table),<ref name=fao/> nearly all (95%) of it in  [[Saskatchewan]].<ref name="lentils">{{cite web|url=https://www.lentils.org/about-lentils/lentil-production/|title=Lentil production|publisher=Lentils.org, Saskatchewan Pulse Growers|date=2022|access-date=20 March 2022}}</ref> India was the world's second-largest producer, led by the states of [[Madhya Pradesh]] and [[Uttar Pradesh]], which together account for roughly 70 percent of the national lentil production.<ref>{{Cite web|url=https://agriexchange.apeda.gov.in/India%20Production/AgriIndia_Productions.aspx?productcode=1008|title=India production of Lentil (Masur)|website=agriexchange.apeda.gov.in|access-date=2020-03-28}}</ref>

== Cultivation ==
=== History ===

The cultivated lentil ''Vicia lens'' subsp. ''lens'' was derived from its wild subspecies ''V. lens'' subsp. ''lamottei'', although other species may also have contributed some genes, according to [[Jonathan Deininger Sauer|Jonathan Sauer]] (''Historical Geography of Crop Plants'', 2017).<ref name="Sauer">{{cite book |last= Sauer |first=Jonathan D. |date= 2017|title= Historical Geography of Crop Plants: A Select Roster|url= https://books.google.com/books?id=moZHDwAAQBAJ |publisher= Routledge  |isbn= 978-1-351-44062-2 |quote=The primary progenitor of the cultigen is evidently ''L. orientalis'' native to the Near East; the other species may have contributed some genetic diversity to the crop. ''V. lens'' (''Lens esculentus''), the domesticate, differs from the wild species in having indehiscent pods, due to a single recessive gene, and nondormant seeds.}}</ref> Unlike their wild ancestors, domesticated lentil crops have [[indehiscent]] pods and non-dormant seeds.<ref name="Sauer"/>

Lentil was domesticated in the [[Fertile Crescent]] of the [[Near East]] and then spread to [[Europe]] and [[North Africa]] and the Indo-Gangetic plain. The primary center of diversity for the domestic ''Vicia lens'' as well as its wild progenitor ''V. lens ssp. lamottei'' is considered to be the Middle East. The oldest known carbonized remains of lentil from [[Greece]]'s [[Franchthi Cave]] are dated to 11,000 BC. In archaeobotanical excavations carbonized remains of lentil seeds have been recovered from widely dispersed places such as [[Tell Ramad]] in [[Syria]] (6250–5950 BC), Aceramic Beidha in [[Jordan]], [[Hacilar]] in [[Turkey]] (5800–5000 BC), Tepe Sabz (Ita. [[:it:Tepe Sabz|Tepe Sabz]]) in [[Iran]] (5500–5000 BC) and Argissa-Magula Tessaly in Greece (6000–5000 BC), along other places.<ref>{{cite book |last1=Jain |first1=Shri Mohan |last2=Al-Khayri |first2=Jameel M. |last3=Johnson |first3=Dennis V. |title=Advances in Plant Breeding Strategies: Legumes: Volume 7 |date=2019 |publisher=Springer |isbn=978-3-030-23399-0 |url=https://books.google.com/books?id=if60DwAAQBAJ}}</ref>

=== Soil requirements ===
Lentils can grow on various soil types, from sand to clay loam, growing best in deep sandy loam soils with moderate fertility. A soil [[pH]] around 7 would be the best. Lentils do not tolerate flooding or [[Waterlogging (agriculture)|water-logged]] conditions.<ref name="CABI-2009" />

Lentils improve the physical properties of soils and increase the yield of succeeding cereal crops. [[Biological nitrogen fixation]] or other rotational effects could be the reason for higher yields after lentils''.''<ref name="Springer Verlag-2007">{{Cite book|title=Lentil: an ancient crop for modern times|date=2007|publisher=Springer Verlag |editor=Shyam S. Yadav |editor2=David McNeil |editor3=Philip C. Stevenson |isbn=978-1-4020-6312-1|location=Berlin|oclc=213090571}}</ref>

=== Climate requirements ===
The conditions under which lentils are grown differ across different growing regions. In the [[temperate climate]]s lentils are planted in the winter and spring under low temperatures and vegetative growth occurs in later spring and the summer. Rainfall during this time is not limited. In the [[subtropics]], lentils are planted under relatively high temperatures at the end of the rainy season, and vegetative growth occurs on the residual soil moisture in the summer season. Rainfall during this time is limited. In [[Western Asia|West Asia]] and [[North Africa]], some lentils are planted as a winter crop before snowfall. Plant growth occurs during the time of snow melting. Under such cultivation, seed yields are often much higher.<ref name="Springer Verlag-2007" />

===Seedbed requirements and sowing ===
The lentil requires a firm, smooth [[seedbed]] with most of the previous [[crop residue]]s incorporated. For the seed placement and for later harvesting it is important that the surface is not uneven with large clods, stones, or protruding crop residue. It is also important that the soil be made friable and weed-free, so that seeding can be done at a uniform depth.<ref name="CABI-2009" />

The plant densities for lentils vary between [[genotype]]s, seed size, planting time and growing conditions, and also from region to region. In South Asia, a seed rate of {{convert|30|to|40|kg/ha|lb/acre|abbr=off}} is recommended. In West Asian countries, a higher seed rate is recommended, and also leads to a higher yield. The seeds should be sown {{convert|3|to|4|cm|in|frac=4}} deep. In agriculturally mechanized countries, lentils are planted using [[Seed drill|grain drills]], but many other areas still hand broadcast.<ref name="CABI-2009" />

=== Cultivation management, fertilization ===
In [[Intercropping|intercropping systems]] &ndash; a practice commonly used in lentil cultivation &ndash; [[herbicide]]s may be needed to assure crop health.<ref name="Springer Verlag-2007" /> Like many other [[legume]] crops, lentils can [[nitrogen fixation|fix atmospheric nitrogen]] in the soil with specific [[rhizobia]].{{citation needed|date=December 2017}} Lentils grow well under low [[fertilizer]] input conditions, although [[phosphorus]], [[nitrogen]], [[potassium]], and [[sulfur]] may be used for [[nutrient]]-poor soils.<ref name="CABI-2009" />

=== Diseases ===
{{main|List of lentil diseases}}
Below is a list of the most common lentil diseases.

====Fungal diseases====

{| class="wikitable"
|+ Fungal diseases
|-
|Alternaria blight 
| {{plainlist|
* ''[[Alternaria alternata]]'' 
* ''[[Alternaria]]'' sp.
}}
|-
|Anthracnose 
| {{plainlist|
* ''[[Colletotrichum lindemuthianum]]''
* ''[[Colletotrichum truncatum]]''
}}
|-
|Aphanomyces root rot 
| ''[[Aphanomyces euteiches]]''
|-
|Ascochyta blight 
| {{plainlist}}
* [[Ascochyta fabae f.sp. lentis|''Ascochyta fabae'' f.sp. ''lentis'']] 
** = ''[[Ascochyta lentis]]''
** = ''[[Didymella]]'' sp. [[Teleomorph, anamorph and holomorph|[teleomorph]]]
{{endplainlist}}
|-
|Black root rot 
| ''[[Fusarium solani]]''
|-
|Black streak root rot 
| ''[[Thielaviopsis basicola]]''
|-
|Botrytis gray mold 
| ''[[Botrytis cinerea]]''
|-
|''[[Cercospora]]'' leaf spot 
| {{plainlist|
* ''[[Cercospora cruenta]]''
* ''[[Cercospora lentis]]''
* ''[[Cercospora zonata]]''
}}
|-
|Collar rot 
| {{plainlist}}
* ''[[Sclerotium rolfsii]]''
** = ''[[Athelia rolfsii]]'' [teleomorph] 
** = ''[[Corticium rolfsii]]''
{{endplainlist}}
|-
|Cylindrosporium leaf spot and stem canker 
| ''[[Cylindrosporium]]'' sp. 
|-
|Downy mildew 
| {{plainlist|
* ''[[Peronospora lentis]]''
* ''[[Peronospora viciae]]''
}}
|-
|Dry root rot 
| {{plainlist}}
* ''[[Macrophomina phaseolina]]'' 
** = ''[[Rhizoctonia bataticola]]''
{{endplainlist}}
|-
|Fusarium wilt 
| [[Fusarium oxysporum f.sp. lentis|''Fusarium oxysporum'' f.sp. ''lentis'']]
|-
|Helminthosporium leaf spot 
| ''[[Helminthosporium]]'' sp. 
|-
|Leaf rot 
| ''[[Choanephora]]'' sp. 
|-
|Leaf yellowing 
| ''[[Cladosporium herbarum]]''
|-
|Ozonium wilt 
| [[Ozonium texanum var. parasiticum|''Ozonium texanum'' var. ''parasiticum'']]
|-
|Phoma leaf spot 
| ''[[Phoma medicaginis]]''
|-
|Powdery mildew 
| {{plainlist}}
* ''[[Erysiphe pisi]]'' 
** = ''[[Erysiphe polygoni]]''
* ''[[Leveillula taurica]]'' 
** = [[Leveillula leguminosarum f. lentis|''Leveillula leguminosarum'' f. ''lentis'']] 
** = ''[[Oidiopsis taurica]]'' [anamorph]
{{endplainlist}}
|-
|Pythium root and seedling rot 
| {{plainlist|
* ''[[Pythium aphanidermatum]]''
* ''[[Pythium ultimum]]''
}}
|-
|Rust 
| {{plainlist}}
* ''[[Uromyces craccae]]''
* ''[[Uromyces viciae-fabae]]'' 
** = ''[[Uromyces fabae]]''
{{endplainlist}}
|-
|Sclerotinia stem rot 
| ''[[Sclerotinia sclerotiorum]]''
|-
|Spot blotch 
| ''[[Bipolaris sorokiniana]]''
|-
|Stemphylium blight 
| {{plainlist}}
* ''[[Stemphylium botryosum]]''
** = ''[[Pleospora tarda]]'' [teleomorph]
* ''[[Stemphylium sarciniforme]]''
{{endplainlist}}
|-
|Wet root rot 
| {{plainlist}}
* ''[[Rhizoctonia solani]]''
** = ''[[Thanatephorus cucumeris]]'' [teleomorph]
{{endplainlist}}
|}

====Nematodes, parasitic====

{| class="wikitable"
|+ Nematodes, parasitic
|-
|Cyst nematode 
||''[[Heterodera ciceri]]''
|-
|Reniform nematode 
| ''[[Rotylenchulus reniformis]]''
|-
|Root knot nematode 
| {{plainlist|
* ''[[Meloidogyne incognita]]''
* ''[[Meloidogyne javanica]]''
}}
|-
|Root lesion nematode 
| ''[[Pratylenchus]]'' spp. 
|-
|Stem nematode 
| ''[[Ditylenchus dipsaci]]''
|}

====Viral diseases====

{| class="wikitable"
|+Viral diseases
|-
|Bean (pea) leaf roll virus 
||[[Beet western yellows virus]] 
|-
|Bean yellow mosaic 
||[[Bean yellow mosaic virus]] 
|-
|Broad bean mottle 
||[[Broad bean mottle virus]]
|-
|Broad bean stain 
||[[Broad bean stain virus]] 
|-
|Cucumber mosaic 
||[[Cucumber mosaic virus]] 
|-
|Pea seedborne mosaic 
||[[Pea seed-borne mosaic virus]] 
|}

== Use by humans ==
{{More citations needed section|date=June 2021}}

=== Processing  ===
A combination of gravity, screens and air flow is used to clean and sort lentils by shape and density. After destoning, they may be separated by a color sorter and then packaged.

A major part of the world's red lentil production undergoes a secondary processing step. These lentils are [[Husk|dehulled]], split and polished. In the [[Indian subcontinent]], this process is called dal milling.<ref name="CABI-2009" /> The moisture content of the lentils prior to dehulling is crucial to guarantee a good dehulling efficiency.<ref name="CABI-2009" /> The hull of lentils usually accounts for 6 to 7 percent of the total seed weight, which is lower than most legumes.<ref>{{Cite journal|last1=HUGHES|first1=Joe S.|last2=Swanson|first2=Barry G.|year=1986|title=Microstructure of lentil seeds (Lens culinaris)|url=http://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1140&context=foodmicrostructure|journal=Food Structure|volume=5|pages=241–246|via=digitalcommons.usu.edu}}</ref> Lentil flour can be produced by milling the seeds, like cereals.

=== Culinary use ===
[[File:Split_Red_Lentil.jpg|thumb|Split red lentils (size 6 mm)]]

Lentils can be eaten soaked, germinated, fried, baked or boiled &ndash; the most common preparation method.<ref name="CABI-2009" /> The seeds require a cooking time of 10 to 40 minutes, depending on the variety; small varieties with the husk removed, such as the common red lentil, require shorter cooking times (and unlike most legumes don't require soaking). Most varieties have a distinctive, earthy flavor. Lentils with husks remain whole with moderate cooking, while those without husks tend to disintegrate into a thick purée, which may enable various dishes. The composition of lentils leads to a high [[Emulsion|emulsifying]] capacity which can be even increased by dough [[fermentation]] in bread making.<ref>{{Cite journal|last=Bora|first=Pushkar Singh|title=Functional properties of native and succinylated lentil (Lens culinaris) globulins|journal=Food Chemistry|volume=77|issue=2|pages=171–176|doi=10.1016/s0308-8146(01)00332-6|year=2002}}</ref>

==== Lentil dishes ====
Lentils are used worldwide in many different dishes. Lentil dishes are most widespread throughout [[South Asia]], the [[Mediterranean]] regions, [[West Asia]], and [[Latin America]]. [[File:Daal_after_Tadka_Pulse_Soup_India.jpg|thumb|[[Dal tadka]] (lentil soup)]]
In the [[Indian subcontinent]], [[Fiji]], [[Mauritius]], [[Singapore]] and the [[Caribbean]], lentil curry is part of the everyday diet, eaten with both rice and [[roti]]. Boiled lentils and lentil stock are used to thicken most vegetarian curries. They are also used as stuffing in [[dal]] [[paratha]]s and [[Puri (food)|puri]] for breakfast or snacks. Lentils are also used in many regional varieties of sweets. Lentil flour is used to prepare several different bread varieties, such as [[papadam]].

They are frequently combined with [[rice]], which has a similar cooking time. A lentil and rice dish is referred to in Levantine countries as ''[[mujaddara]]'' or ''mejadra''. In Iran, rice and lentil is served with fried [[raisin]]; this dish is called [[Lentil rice]] (''adas polo)''. Rice and lentils are also cooked together in ''[[khichdi]]'', a popular dish in the Indian subcontinent (India and Pakistan); another dish, ''[[kushari]]'', made in Egypt, is considered one of two [[national dish]]es.

Lentils are used to prepare an inexpensive and nutritious [[Lentil soup|soup]] throughout Europe and [[Americas|North and South America]], sometimes combined with [[Chicken (food)|chicken]] or [[pork]]. In Western countries, cooked lentils are often used in salads.<ref name="CABI-2009" /> In Italy, the traditional dish for New Year's Eve is [[Cotechino]] served with lentils.

Lentils are commonly eaten in [[Ethiopia]] in a stew-like dish called ''misir'', or ''misir wot'', one of the dishes people eat with Ethiopia's national food, ''[[injera]]'' flatbread. 

Lentils were a chief part of the diet of ancient Iranians, who consumed lentils daily in the form of a stew poured over rice.

=== Nutritional value ===
{{nutritionalvalue|name=Lentils, mature seeds, cooked, boiled, with salt|kJ=477|water=69.64 g|protein=9.02 g|fat=0.38 g|carbs=19.54 g|sugars=1.8 g|fiber=7.9 g|calcium_mg=19|iron_mg=3.3|magnesium_mg=36|phosphorus_mg=180|potassium_mg=369|sodium_mg=238|zinc_mg=1.27|copper_mg=0.251|manganese_mg=0.494|selenium_ug=2.8|vitC_mg=1.5|vitD_iu= 0|vitE_mg=0.11|vitK_ug=1.7|thiamin_mg=0.169|riboflavin_mg=0.073|niacin_mg=1.06|pantothenic_mg=0.638|vitB6_mg=0.178|folate_ug=181|vitB12_ug=0|note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/175254/nutrients Link to Full USDA Database entry]}}

Boiled lentils are 70% water, 20% [[carbohydrate]]s, 9% [[protein (nutrient)|protein]], and 0.4% [[fat]] (table). In a reference amount of {{convert|100|g|oz|frac=2|abbr=off}}, cooked lentils (boiled; variety unspecified) provide 114 [[calorie]]s, and are a rich source (20% or more of the [[Daily Value]], DV) of [[folate]] (45% DV), iron (25% DV), manganese (24% DV), and phosphorus (26% DV). They are a good source (10% DV) of [[thiamine]] (15% DV), [[pantothenic acid]] (13% DV), [[Vitamin B6|vitamin B<sub>6</sub>]] (14% DV), [[magnesium]] (10% DV), [[copper]] (13% DV), and [[zinc]] (13%) (table). Lentils contain [[carotenoid]]s, [[lutein]] and [[zeaxanthin]], and [[polyunsaturated fatty acid]]s.<ref name="ZhangDeng2014">{{cite journal|display-authors=3|last1=Zhang|first1=Bing|last2=Deng|first2=Zeyuan|last3=Tang|first3=Yao|last4=Chen|first4=Peter|last5=Liu|first5=Ronghua|last6=Ramdath|first6=D. Dan|last7=Liu|first7=Qiang|last8=Hernandez|first8=Marta|last9=Tsao|first9=Rong|title=Fatty acid, carotenoid and tocopherol compositions of 20 Canadian lentil cultivars and synergistic contribution to antioxidant activities|journal=Food Chemistry|volume=161|year=2014|pages=296–304|issn=0308-8146|doi=10.1016/j.foodchem.2014.04.014|pmid=24837953}}</ref>

==== Digestive effects ====
The low levels of readily digestible starch (5 percent) and high levels of slowly digested starch make lentils of potential value to people with [[diabetes]].<ref name="RamdathRenwick2016">{{cite journal|year=2016|title=The Role of Pulses in the Dietary Management of Diabetes|journal=Can J Diabetes|type=Review|volume=40|issue=4|pages=355–63|doi=10.1016/j.jcjd.2016.05.015|pmid=27497151|vauthors=Ramdath D, Renwick S, Duncan AM}}</ref><ref>{{cite journal|vauthors=Mudryj AN, Yu N, Aukema HM |year=2014|title=Nutritional and health benefits of pulses|journal=Appl Physiol Nutr Metab|type=Review. Research Support, Non-U.S. Gov't|volume=39|issue=11|pages=1197–204|doi=10.1139/apnm-2013-0557|pmid=25061763}}</ref> The remaining 65% of the starch is a [[resistant starch]] classified as RS1.<ref>Kawaljit Singh Sandhu, Seung-Taik Lim ''Digestibility of legume starches as influenced by their physical and structural properties'' Elsevier, 16 March 2007</ref> A minimum of 10% in starch from lentils escapes [[digestion]] and absorption in the [[small intestine]] (therefore called "resistant starch").<ref>{{cite journal|author=Tovar J|year=1996|title=Bioavailability of carbohydrates in legumes: digestible and indigestible fractions|journal=Arch Latinoam Nutr|volume=44|issue=4 Suppl 1|pages=36S–40S|pmid=9137637}}</ref> Additional resistant starch is synthesized from gelatinized starch, during cooling, after lentils are cooked.<ref>{{Cite journal|last1=Johnson|first1=Casey R.|last2=Thavarajah|first2=Dil|last3=Thavarajah|first3=Pushparajah|last4=Payne|first4=Scott|last5=Moore|first5=Jayma|last6=Ohm|first6=Jae-Bom|title=Processing, cooking, and cooling affect prebiotic concentrations in lentil (Lens culinaris Medikus)|journal=Journal of Food Composition and Analysis|volume=38|pages=106–111|doi=10.1016/j.jfca.2014.10.008|year=2015}}</ref>

Lentils also have [[antinutrient]] factors, such as [[trypsin inhibitor]]s and a relatively high [[phytate]] content. Trypsin is an enzyme involved in digestion, and phytates reduce the [[bioavailability]] of [[dietary minerals]].<ref name="vidal">{{cite journal|vauthors=Vidal-Valverde C, Frias F, Estrella I, Gorospe MJ, Ruiz R, Bacon J |year=1994|title=Effect of processing on some antinutritional factors of lentils|journal=J Agric Food Chem|volume=42|issue=10|pages=2291–2295|doi=10.1021/jf00046a039|bibcode=1994JAFC...42.2291V }}</ref> The phytates can be reduced by prolonged soaking and fermentation or sprouting.<ref>{{Cite journal|last1=Egli|first1=I.|last2=Davidsson|first2=L.|last3=Juillerat|first3=M.a.|last4=Barclay|first4=D.|last5=Hurrell|first5=R.f.|date=2002-11-01|title=The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feedin|journal=Journal of Food Science|language=en|volume=67|issue=9|pages=3484–3488|doi=10.1111/j.1365-2621.2002.tb09609.x|issn=1750-3841}}</ref> Cooking nearly completely removes the trypsin inhibitor activity; sprouting is also effective.<ref name=vidal/>

== Breeding ==
Although lentils have been an important crop for centuries, lentil breeding and genetic research have a relatively short history compared to that of many other crops. Since the inception of The [[International Center for Agricultural Research in the Dry Areas|International Center for Agriculture Research in the Dry Areas]] (ICARDA) breeding programme in 1977 significant gains have been made. It supplies landraces and breeding lines for countries around the world, supplemented by other programmes in both developing (e.g. India) and developed (e.g. Australia and Canada) countries. In recent years, such collaborations among breeders and agronomists are becoming increasingly important.<ref name="Springer Science & Business Media-2007" />

The focus lies on high yielding and stable cultivars for diverse environments to match the demand of a growing population.<ref name="Kumar-2016">{{Cite journal|last1=Kumar|first1=Jitendra|last2=Gupta|first2=Sunanda|last3=Gupta|first3=Priyanka|last4=Dubey|first4=Sonali|last5=Tomar|first5=Ram Sewak Singh|last6=Kumar|first6=Shiv|date=2016|title=Breeding strategies to improve lentil for diverse agro-ecological environments|journal= Indian Journal of Genetics and Plant Breeding |volume=76|issue=4|page=530|doi=10.5958/0975-6906.2016.00071.7|bibcode=2016IJGPB..76..530K |issn=0019-5200}}</ref> In particular, progress in quantity and quality as well as in the resistance to disease and abiotic stresses are the major breeding aims.<ref name="Springer Science & Business Media-2007" /> Several varieties have been developed applying conventional breeding methodologies.<ref>{{cite web | url=https://www.bats.ch/bats/publikationen/1995-1_TA/2-methods.php | title=BATS: Methods of Plant Breeding }}</ref> Serious genetic improvement for yield has been made, however, the full potential of production and productivity could not yet be tapped due to several biotic and abiotic stresses.<ref name="Kumar-2016" />

Wild ''Lens'' species are a significant source of genetic variation for improving the relatively narrow genetic base of this crop. The wild species possess many diverse traits including disease resistances and abiotic stress tolerances. The above-mentioned ''L. nigricans'' and ''L. orientalis'' possess morphological similarities to the cultivated ''L. culinaris''. But only ''L. culinaris'' and ''L. culinaris'' subsp. orientalis are crossable and produce fully fertile seed. Between the different related species hybridisation barriers exist. According to their inter-crossability ''Lens'' species can be divided into three gene pools:

# Primary gene pool'':'' ''L. culinaris'' (and ''L. culinaris'' subsp''. orientalis'') and ''L. odemensis''
# Secondary gene pool: ''L. ervoides'' and ''L. nigricans''
# Tertiary gene pool: ''L. lamottei'' and ''L. tomentosus''

Crosses generally fail between members of different gene pools. However, [[Plant hormone|plant growth regulators]] and/or [[embryo rescue]] allows the growth of viable [[Hybrid (biology)|hybrids]] between groups. Even if crosses are successful, many undesired genes may be introduced as well in addition to the desired ones. This can be resolved by using a [[backcrossing]] programme. Thus, [[Mutagenesis (molecular biology technique)|mutagenesis]] is crucial to create new and desirable varieties. According to Yadav et al. other biotechnology techniques which may impact on lentil breeding are [[Micropropagation|micro-propagation]] using meristamatic explants, callus culture and regeneration, protoplast culture and doubled haploid production.<ref name="Springer Science & Business Media-2007" />

There is a proposed revision of the gene pools using SNP phylogeny.<ref>{{cite journal |last1=Wong |first1=Melissa M. L. |last2=Gujaria-Verma |first2=Neha |last3=Ramsay |first3=Larissa |last4=Yuan |first4=Hai Ying |last5=Caron |first5=Carolyn |last6=Diapari |first6=Marwan |last7=Vandenberg |first7=Albert |last8=Bett |first8=Kirstin E. |title=Classification and Characterization of Species within the Genus Lens Using Genotyping-by-Sequencing (GBS) |journal=PLOS ONE|date=27 March 2015 |volume=10 |issue=3 |pages=e0122025 |doi=10.1371/journal.pone.0122025|pmid=25815480 |pmc=4376907 |bibcode=2015PLoSO..1022025W |doi-access=free}}</ref>

== See also ==
{{div col|colwidth=30em}}
* [[Dal]]
* [[Lentil soup]]
* [[Linsen mit Spätzle|Lentils with Swabian pasta]]
* [[Mujaddara]]
* [[National Lentil Festival]]
{{div col end}}{{Portal|Food}}

== References ==
{{Reflist}}

== Further reading ==
* [[Alan Davidson (food writer)|Alan Davidson]], ''The Oxford Companion to Food''. {{ISBN|0-19-211579-0}}

== External links ==
{{Cookbook|Lentil}}
{{Commons|Lens culinaris}}
{{unimelb|Lens.html}}
* [http://www.indexmundi.com/en/commodities/agricultural/lentils/ Lentils – Country Production, Consumption, Exports, and Imports Statistics]
* [http://www.hort.purdue.edu/newcrop/afcm/lentil.html Alternative Field Crops Manual: Lentil]

{{Egyptian cuisine}}
{{Taxonbar|from1=Q131226|from2=Q111391147}}

[[Category:Lentil| ]]
[[Category:Fabeae]]
[[Category:Edible legumes]]
[[Category:Founder crops]]