Lentils are one of the oldest crops, having been domesticated almost ten thousand years ago, and are still an important source of food in many countries around the world. Its main value lies in its high content of high-quality protein, which is easily absorbed by the human body. Lentil seeds contain up to 34% of this protein, and they also contain about 1.5% of fat and a lot of nitrogen-free substances (about 55%).

Red lentils have a high flavor and boil quickly. In the food industry, lentil seeds are used to make canned food, sausages, protein preparations, chocolate, cookies, soups, etc. 

Small lentil seeds are a valuable concentrated feed. Lentils are also grown for hay, which contains up to 16% protein and is characterized by high nutrient digestibility.