Lentils are a legume crop (Lens culinaris) with an exceptionally high content of plant-based protein (up to 25 g per 100 g) and dietary fiber (up to 15 g per 100 g), forming the foundation of vegetarian, vegan, and diet nutrition. Lentils are one of the oldest cultivated plants, having been grown for over 8,000 years. They contain iron, folic acid, potassium, magnesium, and B vitamins. They do not contain gluten (provided there is no cross-contamination). Red lentils (split, masoor dal) cook quickly (10–15 minutes) and lose their shape when boiled, forming a creamy mass. They are ideal for pureed soups, Indian dal, sauces, and baby food. Green lentils (whole, du Puy / French green) retain their shape when cooked (25–30 minutes) and have a nutty flavor, making them suitable for salads, side dishes, and stews. Origin: Turkey, Canada, India, Russia. Packaging: 25–50 kg bags (wholesale), 500 g – 1 kg packages (retail). Keywords: lentils, red lentils, green lentils, lentils wholesale, legumes, plant protein, masoor dal, vegan protein.