Lentil

Lens culinaris

1. Identification and origin

The lentil (Lens culinaris Medik.), belonging to the Fabaceae family, is one of the oldest cultivated legumes, originating in the Fertile Crescent region (Middle East). It was domesticated more than 8,000 years ago and subsequently spread throughout the Mediterranean basin, Asia and Europe. It is an annual, short-cycle crop, adapted to semi-arid environments and poor soils, being fundamental in traditional agricultural systems.

2. Economic importance

The lentil is an important source of plant protein, fibre, iron and micronutrients, and is widely consumed throughout the world. The main producers include Canada, India, Turkey, Australia and the United States. The grain is used in soups, stews, flours and processed products. The crop is also valued for its capacity for biological nitrogen fixation, contributing to soil fertility.

3. Botanical characterisation

An annual herbaceous plant, of low stature (20–50 cm), with branched stems and paripinnate compound leaves, frequently ending in rudimentary tendrils. The flowers are small, white, bluish or violet, grouped in axillary inflorescences. The pods are short, containing 1–2 lenticular seeds, of variable colour (brown, green, yellow, red). The root system is taproot-type, with symbiotic nodules of Rhizobium.

4. Soil and climate requirements

The lentil adapts well to dry temperate climates and semi-arid regions, with ideal temperatures between 18–25 °C. It tolerates light frosts at the beginning of the cycle, but is sensitive to excessive humidity and waterlogging. It prefers well-drained soils, of medium to light texture, with a pH between 6.0 and 8.0. It is a crop with low water requirements, suited to rainfed systems.

5. Main pests

• Legume weevil (Bruchus lentis): perforations and destruction of seeds.
• Aphids (Aphis craccivora, Acyrthosiphon pisum): sap sucking and virus transmission.
• Caterpillars (Noctuidae): defoliation and damage to pods.
• Thrips (Thrips spp.): silvering and reduction of vigour.
• Nematodes (Meloidogyne spp., Pratylenchus spp.): root galls and decline of the plant.

6. Main diseases

• Anthracnose (Colletotrichum truncatum): dark lesions on stems and pods, which can cause death of plants.
• Wilt by Fusarium (Fusarium oxysporum f. sp. lentis): yellowing and vascular necrosis.
• Powdery mildew (Erysiphe spp.): white coating on the leaves, common in dry conditions.
• Rust (Uromyces viciae‑fabae): orange pustules and leaf drop.
• Root rots (Rhizoctonia solani, Pythium spp.): damping‑off and wilting in moist soils.

7. General crop management

This includes the choice of varieties adapted to the local climate, sowing in well-drained soils, crop rotation with cereals to reduce pressure from diseases and nematodes, weed control during the first stages of growth, moderate fertilisation and monitoring of pests and diseases. Harvesting should be carried out when the pods show a brown colouration and the seeds reach a suitable moisture for storage.

Bibliographic references

• EPPO Global Database. Lens culinaris – pests and diseases.
• CABI Invasive Species Compendium. Lens culinaris – datasheets.
• Erskine, W., et al. (2011). Lentil. In: Kole, C. (Ed.), Wild Crop Relatives. Springer.
• Muehlbauer, F. J., & McPhee, K. (2005). Lentil. In: Singh, R. J. (Ed.), Genetic Resources, Chromosome Engineering, and Crop Improvement. CRC Press.
• Saxena, M. C. (2009). Agronomy of lentils. In: Yadav, S. S., et al. (Eds.), Lentil: An Ancient Crop for Modern Times. Springer.