The lentil is cultivated in many parts of the world, including Canada, much of Asia, Australia and Southern Europe. Canada is by far the biggest exporter of lentils, followed by India.

Red lentil is marketed as whole seed, but 90 to 95 per cent of red lentil is dehulled before it is eaten.

Dehulled lentil is consumed in whole form (footballs) or in split form. It is most commonly eaten as soup in the Mediterranean region or as dal – a thick sauce in which spices are used as flavouring in south Asia. It is an important source of dietary protein and carbohydrate.

Lentils are rich in Fibre, Folate and potassium making them a great choice for the heart and for managing blood pressure and cholesterol. They are also a source of energising iron and vitamin B1 which helps maintain a steady heartbeat.