History of lentils: One of the Oldest Cultivated Foods

August 20, 2026
by S R

Wholefoods & History

The History of Lentils: One of the Oldest Cultivated Foods

3 min read • hover the cards below

Small, unassuming, and older than most of what humans have ever built, the lentil has been quietly feeding people since before there was writing to record it. Here is the case for why this tiny legume deserves way more credit than it gets.

10,000 years cultivated

6 continents grown on

1st wave of farmed crops

Lentil superlatives

Flip each card for the fun part.

Older Than Writing

circa 10,000 BC

Lentils were domesticated in the Fertile Crescent before humans had a written language to brag about it.

Buried With Pharaohs

ancient Egypt

Egyptians placed lentils in tombs as food for the afterlife. Not bad for something you can buy for pocket change today.

Traded For a Birthright

Book of Genesis

Esau famously swapped his inheritance for a bowl of red lentil stew, giving us the phrase "a mess of pottage."

A Greek Comedy Favourite

ancient Greece

The playwright Aristophanes is said to have called lentil soup one of the finest dishes around, humble reputation and all.

The Original Dal

circa 2000 BC

Lentils reached the Indian subcontinent and gave rise to dal, a dish still eaten daily by more people than almost any other.

Still Feeding the World

today

Now grown on six continents, with Canada and India among the biggest producers, and still one of the most efficient plant proteins around.

Why they never went away

Lentils earned their staying power the practical way. They store for a year or longer, need very little water to grow, and through a partnership with soil bacteria, actually improve the ground they are planted in rather than depleting it. That combination made them close to essential for early farming communities, and it still makes them a smart pantry staple now.

Maven Wholefoods carries several of the classic varieties. Organic Green Lentils hold their shape well, which suits salads and sides. Organic Brown Lentils are the everyday workhorse, good in soups, stews, and a fairly convincing dal. Organic Red Split Lentils cook down fastest of the three and soften into a base for curries and purees within minutes.