Lentil (Lens culinaris)

Lentil is a cool season legume crop belonging to the Fabaceae family. It is an excellent food source to provide energy, proteins and iron in the human diet. During the last two decades (2001–2020), world production of lentils increased by 107%, from 3.15 to 6.54 million metric tons (Kaale et al., 2023). Lentil is an annual herb, erect in growth form, much branched with a slender stem; Agronomic requirements for lentil differ from region to region depending on the climatic conditions, cropping system, and variety. Dehulling and splitting of lentils are the most-commonly used basic processing methods (Laskar et al., 2019).