History and uses
Lentils are one of the world's oldest cultivated legumes, with a history stretching back over 9 000 years in the Middle East. They have long been an important source of protein for humans and are used in many cultures around the world, from Indian dal dishes to Mediterranean-inspired salads. Lentils are grown in a variety of colors and sizes - from greens and browns to reds and yellows - providing diversity in both taste and texture. Recently, lentils have also seen a boost in plant-based diets, as they are rich in protein and fiber, and are an easy-to-grow and nutritious crop.

Nutritional value
Lentils are highly nutritious and contain a high percentage of protein, making them an excellent option for vegetarians and vegans. In addition to protein, lentils are a good source of fiber, which supports digestion and contributes to a long-lasting feeling of fullness. They also contain important vitamins such as B1 (thiamine) and folate, as well as minerals such as iron, magnesium, and phosphorus. The high iron content of lentils is particularly valuable for people seeking plant-based sources of this mineral.

Soil health and environmental impact
Lentils are a nitrogen-fixing crop, which means they help improve soil fertility by fixing nitrogen from the air and transferring it to the soil. This eliminates the need for fertilizers and creates a naturally nutrient-rich soil, promoting sustainable agriculture and contributing to climate-friendly farming practices. Lentil farming also helps improve soil structure and protects against erosion, making the soil more resilient and sustainable over time. Lentils are ideal for crop rotation and intercropping, where they support other crops by increasing soil nutrition and promoting a healthy soil environment.