Published Paper Details:

One of the world's first cultivated crops is the lentil. Legumes are a cool-season food that are important to humans. A variety of agroecological locations, including Asia, North and South America, Africa, and Oceania, grow lentils. The global output of lentils grew by 107% between 2001 and 2020, from 3.15 to 6.54 million metric tons. With 44% of the world's production, Canada is the top producer of lentils, followed by Australia and India with 18% and 8%, respectively. Typically, lentil crops are planted in the fall and harvested at moisture levels of 16-18% for green lentils and 14-16% for red lentils toward the conclusion of a very hot and dry summer. Lentils are regarded as a nutritious food since they are high in protein, complex carbs, dietary fibre, and folic acid. Numerous bioactive phytochemicals, including flavonoids, total phenolics, phytate, saponins, and tannins, are also found in lentils. An overview of lentil production and trade, consumption patterns, nutritional profile, health advantages, and the contribution of lentil production to environmental sustainability is given in this review article.