Lentils come from a small flowering plant in the pea family, originally domesticated in the Fertile Crescent region of Southwest Asia (areas that are now parts of Turkey, Syria, Iraq, Israel, Palestine, and Jordan).

Quick Scoop

  • Botanical source: Lentils are the edible seeds of the plant Lens culinaris , a legume related to peas and beans.
  • Ancient origin: Archaeological evidence shows lentils were among the earliest domesticated crops, first cultivated about 8,000–10,000 years ago in Southwest Asia.
  • Early civilizations: Lentils were eaten by ancient Egyptians, Romans, and peoples around the Mediterranean as a daily staple food.

Where they’re grown today

  • Native range: Lentils are considered native to Western/Southwest Asia, with wild relatives concentrated in the Levant region.
  • Modern producers: Today, Canada is the world’s largest producer of lentils, followed by countries like India and others with temperate or semi-arid climates.

From field to your plate

  • Growing conditions: Lentils grow well in temperate, relatively dry regions and can tolerate drought, which is why they are popular in places like the Canadian Prairies (especially Saskatchewan).
  • Global journey: After harvest, lentils are cleaned, sorted, and shipped worldwide, ending up in household pantries, restaurants, and food products across many cuisines.

Information gathered from public forums or data available on the internet and portrayed here.