Lentils are a leguminous crop (Lens culinaris) with exceptionally high plant protein content (up to 25g per 100g) and dietary fiber (up to 15g per 100g), forming the basis of vegetarian, vegan, and dietary nutrition. Lentils are one of the oldest cultivated plants—cultivated for over 8000 years. Contains iron, folic acid, potassium, magnesium, B vitamins. Gluten-free (in the absence of cross-contamination). Red lentils (split, masoor dal) - cooks quickly (10–15 minutes), loses shape when cooked, forming a creamy mass. Ideal for pureed soups, Indian dal, sauces, baby food. Green lentils (whole, du Puy / French green) - retains shape when cooked (25–30 minutes), with a nutty flavor. For salads, side dishes, stews. Origin: Turkey, Canada, India, Russia. Packaging: bags 25–50 kg (wholesale), packages 500 g – 1 kg (retail). Keywords: lentils, red lentils, green lentils, lentils wholesale, legumes, plant protein, masoor dal, vegan protein.