Crop: Lentil

Crop Detail

Lentil, Lens culinaris, is a bushy, annual legume in the family Fabaceae grown for its edible seeds which are cooked and eaten. It is one of the most important protein rich pulse crop. It is mostly eaten as Dal by splitting into 2 cotyledons, deep orange red or orange yellow in color. Whole grain is also used in various dishes. Lentils also provide a source of starch for textiles and printing. It is mixed with wheat flour in bread and cake production. Lentil may also be referred to as red dhal or split pea and its origin is unknown although it is grown widely in Europe, Asia, and North Africa.

Major/Minor Major
Temporary/Permanent Temporary
Category Agriculture Extension
Type Cereal Crops
Crop Climate Title Tropical
Crop Water Method Title Irrigated
Crop Duration Annual
Crop Economic Title Food Crop
Crop Growing Season Rabi / Winter / Cold Crops



Mix weeds

Lentil Seed Varieties

Name Seed Rate
Local varities لوڪل جنسون 12-14 kg/acre