Lentils are rich in protein, carbohydrate and other essential minerals and contain less than 2% fat content. Lentils are used in food across multiple cultures in the world ranging from red lentils, green lentils, yellow lentils etc. It is barely used in livestock feed. Apart from cooking, there is a recent interest in converting lentils into flour which are used in wellness ingredients such as bread, pastries, fermented beverages, meat application etc.

The legume family which includes lentils as well as beans and chickpeas have attracted great interest from environmentalists in recent years as they aid in fixing the nitrogen content in the farm and are ideal for crop rotation as it decreases nitrogen and fertilizer usage.