Norway (NIBIO) & Italy (UNIBO) | Legumes Vertical Leader: SOL

The lentil (Lens culinaris or Lens esculenta) is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each.
Current status: As a food crop, most of the world production comes from Canada, India, Turkey, Australia, United States, Kazakhstan, Nepal and Span). It could be expanded in Northern Europe and Euro-Med countries.
Main properties: Lentils are considered the best source of high-quality vegetable protein. In addition, lentils are characterized by low concentration of fat, calories, sodium and the absence of cholesterol.
Nutrition/health: Lentils are a great source of macro and micronutrients and a rich source of dietary fibers folic acid, molybdenum and a very good source of copper, iron, manganese and phosphorus. Lentils are an essential ingredient in Mediterranean cuisine. In some areas, lentils are grounded and added to cereal flour to make bread, or porridge intended for baby food.
Advantages:High nutritional value, water-energy efficient, environmental resilient (presents high yields in diverse environments, does not require nitrogen, potassium and much water, does not suffer from many diseases), protein-rich, minimal calories, high potential to enter in the food value chain, high potential to incorporate in the consumers shopping basket.