Lentil

This article is about the species Vicia lens. For the word "lentil" used in a broader sense, see legume.

Lentil
Puy (left), green (center), and red (right) lentils
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Genus: Vicia
Species:
V. lens
Binomial name
Vicia lens
(L.) Coss. & Germ. (1845)
Subspecies[1]
  • Vicia lens subsp. lamottei (Czefr.) H.Schaef., Coulot & Rabaute
  • Vicia lens subsp. lens
Synonyms[1]
  • 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)

The lentil (Vicia lens or Lens culinaris) is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.

Lentils are used around the world for culinary purposes. In cuisines of the Indian subcontinent, where lentils are a 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.

  1. ^ a b "Vicia lens (L.) Coss. & Germ." Plants of the World Online. Royal Botanic Gardens, Kew. Retrieved 3 September 2023.