Lentil

Lentil
Puy (left), green (center), and red (right) lentils
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Rosids
Order:	Fabales
Family:	Fabaceae
Subfamily:	Faboideae
Genus:	Vicia
Species:	V. lens
Binomial name
Vicia lens (L.) Coss. & Germ. (1845)
Subspecies[1]
Vicia lens subsp. lamottei (Czefr.) H.Schaef., Coulot & Rabaute Vicia lens subsp. lens
Synonyms[1]
Cicer lens (L.) Willd. (1802) Ervum lens L. (1753) Lathyrus lens (L.) Bernh. (1800) Lens culinaris Medik. (1787) Lens esculenta Moench (1794), nom. superfl. Lens lens (L.) Huth (1893), not validly publ. Lentilla lens (L.) W.Wight (1912) Orobus lens (L.) Stokes (1812)

The lentil (Vicia lens or Lens culinaris) is a legume; it is an annual plant grown for its lens-shaped edible seeds, also called lentils. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.

Lentil seeds are used around the world for culinary purposes. In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as dal are often cooked into a thick curry that is usually eaten with rice or roti. Lentils are commonly used in stews and soups.