Lentil (<scp><i>Lens culinaris</i></scp> Medik) as nutrient‐rich and versatile food legume: A review

Abstract Lentil is one of the most important food legumes consumed widely throughout world. Lentils are produced in diverse agroecological regions, such as Asia, North and South America, Africa, Oceania. During last two decades (2001–2020), world production lentils increased by 107%, from 3.15 to 6.54 million metric tons. Canada leads lentil producing countries (with 44% share global output), followed India Australia having 18% 8% share, respectively. Being a rich source protein, complex carbohydrates, dietary fiber, folic acid, considered healthy nutritionally. also contain number bioactive phytochemicals, flavonoids, total phenolics, phytate, saponins, tannins. Dehulling splitting most‐commonly used basic processing methods. Additional value‐added operations include milling whole or dehulled isolating fractions that protein starch can be ingredients applications. aligned well with changing consumer trends towards meat alternatives, plant‐based diets, options. Furthermore, due environmental concerns for meat, consumers minimizing even excluding consumption opting non‐meat foods sustainable manner. This review article provides an overview lentil's production/trade, trends, nutritional profile, processing, emerging research development role sustainability.