Compendium of the most significant studies on properties, intake, and human health effects.

Sen Gupta D, Thavarajah D, Knutson P, Thavarajah P, McGee RJ, Coyne CJ, Kumar S. Lentils (Lens culinaris L.), a rich source of folates. J Agric Food Chem. 2013 Aug 14;61(32):7794-9. doi: 10.1021/jf401891p. 

De Angelis D, Pasqualone A, Costantini M, Ricciardi L, Lotti C, Pavan S, Summo C. Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.). Data Brief. 2020 Dec 15;34:106660. doi: 10.1016/j.dib.2020.106660.

Haileslassie HA, Ramikie R, Vatanparast H, Ramdath DD, Froehlich Chow A, Shand P, Engler-Stringer R, Lieffers JR, Hood-Niefer S, Henry C. A Nutrition Intervention to Promote the Consumption of Pulse-Based Foods in Childcare Centers: Protocol for a Multimethod Study. JMIR Res Protoc. 2020 Dec 24;9(12):e22775. doi: 10.2196/22775. 

Choukri H, Hejjaoui K, El-Baouchi A, El Haddad N, Smouni A, Maalouf F, Thavarajah D, Kumar S. Heat and Drought Stress Impact on Phenology, Grain Yield, and Nutritional Quality of Lentil (Lens culinaris Medikus). Front Nutr. 2020 Nov 23;7:596307. doi: 10.3389/fnut.2020.596307.

Hernandez-Aguilar C, Dominguez-Pacheco A, Palma Tenango M, Valderrama-Bravo C, Soto Hernández M, Cruz-Orea A, Ordonez-Miranda J. Lentil sprouts: a nutraceutical alternative for the elaboration of bread. J Food Sci Technol. 2020 May;57(5):1817-1829. doi: 10.1007/s13197-019-04215-5.

Rebollo-Hernanz M, Aguilera Y, Herrera T, Cayuelas LT, Dueñas M, Rodríguez-Rodríguez P, Ramiro-Cortijo D, Arribas SM, Martín-Cabrejas MA. Bioavailability of Melatonin from Lentil Sprouts and Its Role in the Plasmatic Antioxidant Status in Rats. Foods. 2020 Mar 12;9(3):330. doi: 10.3390/foods9030330. 

Ramdath DD, Lu ZH, Maharaj PL, Winberg J, Brummer Y, Hawke A. Proximate Analysis and Nutritional Evaluation of Twenty Canadian Lentils by Principal Component and Cluster Analyses. Foods. 2020 Feb 11;9(2):175. doi: 10.3390/foods9020175. 

Yeo J, Shahidi F. Identification and quantification of soluble and insoluble-bound phenolics in lentil hulls using HPLC-ESI-MS/MS and their antioxidant potential. Food Chem. 2020 Jun 15;315:126202. doi: 10.1016/j.foodchem.2020.126202. 

Sackesen C, Erman B, Gimenez G, Grishina G, Yilmaz O, Yavuz ST, Sahiner UM, Buyuktiryaki B, Yilmaz EA, Cavkaytar O, Sampson HA. IgE and IgG4 binding to lentil epitopes in children with red and green lentil allergy. Pediatr Allergy Immunol. 2020 Feb;31(2):158-166. doi: 10.1111/pai.13136. 

Njoumi S, Josephe Amiot M, Rochette I, Bellagha S, Mouquet-Rivier C. Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes. Int J Food Sci Nutr. 2019 Aug;70(5):551-561. doi: 10.1080/09637486.2018.1544229.

Herrera T, Navarro Del Hierro J, Fornari T, Reglero G, Martin D. Acid hydrolysis of saponin-rich extracts of quinoa, lentil, fenugreek and soybean to yield sapogenin-rich extracts and other bioactive compounds. J Sci Food Agric. 2019 Apr;99(6):3157-3167. doi: 10.1002/jsfa.9531. 

Allergies

Hildebrand HV, Arias A, Simons E, Gerdts J, Povolo B, Rothney J, Protudjer JLP. Adult and Pediatric Food Allergy to Chickpea, Pea, Lentil, and Lupine: A Scoping Review. J Allergy Clin Immunol Pract. 2021 Jan;9(1):290-301.e2. doi: 10.1016/j.jaip.2020.10.046. 

Sackesen C, Erman B, Gimenez G, Grishina G, Yilmaz O, Yavuz ST, Sahiner UM, Buyuktiryaki B, Yilmaz EA, Cavkaytar O, Sampson HA. IgE and IgG4 binding to lentil epitopes in children with red and green lentil allergy. Pediatr Allergy Immunol. 2020 Feb;31(2):158-166. doi: 10.1111/pai.13136.

Lentil (Lens culinaris) is an annual leguminous plant in the Fabaceae family. Cultivated for its edible seeds, it is one of the oldest domesticated crops, with evidence of its use dating back over 9,000 years in the Near East. Lentils are valued for their high protein content, adaptability to different climates, and role in sustainable agriculture due to their nitrogen-fixing properties.

Botanical Classification

• Kingdom: Plantae
• Clade: Angiosperms
• Class: Eudicots
• Order: Fabales
• Family: Fabaceae
• Genus: Lens
• Species: Lens culinaris

Plant Characteristics

• Height: Typically grows between 20 and 50 cm.
• Leaves: Pinnately compound with small, alternating leaflets.
• Flowers: Small, white, pale blue, or purple, developing into pods.
• Pods: Contain one or two seeds, which vary in color (brown, green, red, yellow, or black) depending on the variety.
• Root System: Features nitrogen-fixing nodules, which improve soil fertility.
• Habitat: Adaptable to different climates, primarily grown in semi-arid and temperate regions.

Chemical Composition

Lentils are nutritionally rich and contain numerous bioactive compounds:

• Proteins: High in plant-based proteins, making them an essential source of nutrition, especially in vegetarian and vegan diets.
• Carbohydrates: Mainly complex carbohydrates, providing sustained energy.
• Fiber: Rich in dietary fiber, promoting digestive health and regulating blood sugar levels.
• Vitamins: Includes vitamin B1 (thiamine), vitamin B6, folate, and vitamin C.
• Minerals: High in iron, magnesium, phosphorus, potassium, and zinc.
• Antioxidants: Contains polyphenols and flavonoids with anti-inflammatory and antioxidant properties.

How to Cultivate Lens culinaris

Lentils are relatively easy to cultivate and grow well in dry climates:

1. Climate: Prefers cool, semi-arid climates with temperatures between 10°C and 30°C.
2. Soil Requirements: Thrives in well-drained, loamy, or sandy soils with a neutral to slightly alkaline pH.
3. Planting: Sown directly in the field during early spring or late autumn, depending on the region.
4. Irrigation: Requires minimal water; drought-resistant but benefits from occasional watering.
5. Harvesting: Lentils are harvested when the pods turn yellow and dry, usually 80–120 days after planting.
6. Crop Rotation: Often rotated with cereals to enhance soil fertility due to its nitrogen-fixing properties.

Uses and Benefits

• Culinary Uses:

  • A staple food in many cuisines, used in soups, stews, salads, and side dishes.
  • Red lentils cook quickly and are often used in purees and dals.
  • Brown and green lentils retain their shape when cooked, making them ideal for salads and pilafs.

• Health Benefits:

  • Rich in Proteins: A valuable plant-based protein source, supporting muscle growth and maintenance.
  • Heart Health: Helps reduce cholesterol and regulates blood pressure due to its fiber and potassium content.
  • Digestive Health: High fiber content promotes gut health and prevents constipation.
  • Blood Sugar Control: Low glycemic index, making it beneficial for diabetics.
  • Iron-Rich: Helps prevent anemia, especially in vegetarian diets.

• Agricultural and Environmental Benefits:

  • Soil Enrichment: As a nitrogen-fixing plant, it improves soil fertility and reduces the need for synthetic fertilizers.
  • Drought Resistance: Thrives in low-water conditions, making it a sustainable crop for arid regions.

Applications

• Food Industry:

  • Processed into flours, pasta, and protein powders.
  • Used in plant-based meat alternatives.

• Medical and Nutritional:

  • Incorporated into balanced diets for weight management and metabolic health.
  • Being studied for its potential role in reducing inflammation and chronic diseases.

• Agriculture:

  • Used in crop rotations to enhance soil fertility.
  • Supports sustainable farming practices.

Environmental and Safety Considerations

• Environmental Benefits:

  • Contributes to soil conservation and prevents desertification.
  • Requires less water and fewer resources compared to animal-based protein sources.

• Safety:

  • Generally safe for consumption, but raw lentils contain anti-nutrients like phytic acid and lectins, which can be reduced by soaking and cooking.
  • Some people may experience bloating due to high fiber content.

Studies

Lentil (Lens culinaris) is a vegetable belonging to the Fabaceae family and provides interesting quantities of polyphenols, plant metabolites with antioxidant properties.

Polyphenols have a key role in the prevention of degenerative diseases in man.

In 100 grams of lentils we find various compounds listed with the quantity in milligrams (1) referred to the raw product. The cooked product has about 1/3 less quantity.

Minerals

• Potassium 677-943 mg
• Phosphorus 281-335 mg

Vitamins

• Folates 479-555 mg
• Vitamin A,IU 32-39 mg

Phytosterols

• stigmasterol 20 mg
• campesterol 15 mg
• beta-sitosterol 15-24 mg

Flavonoids

• kaempferol 0,24-13,20 mg
• quercetin 0,03-10,85 mg

and also

Phytic acid 620 mg

The results of this study indicate that aerial parts of lentils may be recommended as a source of bioactive substances.In particular, the green parts of lentils have been shown to contain several acylated flavonoids. with antioxidant and anticoagulant properties (2).

Replacing one-half of available carbohydrates from high-glycemic index foods such as rice and potatoes with lentils significantly attenuates the postprandial blood glucose response in healthy adults; this may contribute to blood glucose lowering (3).

Lentil: studies and insights 

References_________________________________________________________________

(1) Ganesan K, Xu B. Polyphenol-Rich Lentils and Their Health Promoting Effects. Int J Mol Sci. 2017 Nov 10;18(11):2390. doi: 10.3390/ijms18112390.

(2) Żuchowski J, Rolnik A, Adach W, Stochmal A, Olas B. Modulation of Oxidative Stress and Hemostasis by Flavonoids from Lentil Aerial Parts. Molecules. 2021 Jan 18;26(2):497. doi: 10.3390/molecules26020497.

(3) Moravek D, Duncan AM, VanderSluis LB, Turkstra SJ, Rogers EJ, Wilson JM, Hawke A, Ramdath DD. Carbohydrate Replacement of Rice or Potato with Lentils Reduces the Postprandial Glycemic Response in Healthy Adults in an Acute, Randomized, Crossover Trial. J Nutr. 2018 Apr 1;148(4):535-541. doi: 10.1093/jn/nxy018.