Lentils (Lens culinaris) are among the oldest cultivated crops, with evidence of their use dating back over 10,000 years in the Fertile Crescent. They are small, lens-shaped seeds that come in several varieties — red, green, brown, black (beluga), and French (Puy) — each with slightly different cooking properties and flavours.
As a food, lentils are remarkably versatile. Red lentils break down quickly into a smooth texture, making them ideal for South Asian dals and soups. Green and brown lentils hold their shape and work well in salads, stews, and side dishes. Lentils require no soaking before cooking, which sets them apart from most other dried legumes.
Lentils are a dietary cornerstone in India, the Middle East, Ethiopia, and many other regions. They are also increasingly popular in Western countries as a plant-based protein source. Australia is a significant producer and exporter, particularly of red lentils.
How it's produced
Lentils are an annual crop grown in cool to temperate climates with moderate rainfall. They are sown in autumn or early spring, depending on the region, and harvested in late spring or summer when the plants have dried down. The crop is relatively low-input, requiring less water and fertiliser than many other crops, partly because of its nitrogen-fixing ability.
In Australia, lentils are a major broadacre crop grown primarily in South Australia, Victoria, and southern New South Wales. Harvesting is fully mechanised using combine harvesters. After harvest, the seeds are cleaned, sorted by size and colour, and either sold whole or split (as in split red lentils). Australia exports the majority of its lentil crop, with India and the Middle East being key markets.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for legumes & pulses, not measured for this item yet. Sources & methods →
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