Lentils (dry) Production by Country 2025
Lentils—the tiny lens-shaped legumes that fed ancient civilizations—thrive across 43 countries with Australia surprisingly leading at 1,841,222 tonnes in 2023, projected to reach 1,391,189 tonnes by 2025. Global supply totaled 7,068,619 tonnes in 2023, climbing 6.8% from the prior year. Canada follows with 1,671,072 tonnes, while India produces 1,558,637 tonnes. These protein-packed pulses span red, green, brown, and black varieties. Whether you're making Indian dal, Mediterranean soup, or vegan burgers, lentils deliver nutrition and flavor. From ancient Middle Eastern staple to modern superfood, lentils prove that good things come in small packages—and cook fast!
Australia's 1.8 million tonnes represents about 26% of global lentil production, with explosive growth from 542,784 in 2018—though high volatility reflects weather impacts. South Australia, Victoria, and New South Wales lead cultivation. Australian lentils are primarily red and green varieties for export—the country exports 90%+ of production to India, Bangladesh, and Middle East. Production is mechanized, large-scale, and export-focused. Challenges include drought, frost during flowering, and market volatility. Modern Australian farms use no-till practices, precision agriculture, and crop rotation with wheat. The lentil boom transformed Australian agriculture, providing profitable alternative to cereals. However, production swings wildly with rainfall—2023's record reflects ideal conditions unlikely to repeat. Canada produces 1.7 million tonnes with high volatility (1.6 to 2.9 million), primarily in Saskatchewan and Alberta. Canadian lentils dominate global exports—green, red, and specialty varieties. The United States contributes 260,450 tonnes, mostly in Montana and North Dakota. North American production is mechanized, export-oriented, and integrated with wheat rotations. The region's cool, dry climate suits lentils perfectly. Challenges include frost, disease (ascochyta blight), and market volatility. However, North America's quality standards, consistent supply, and logistics make it the global lentil supplier. The industry invests in improved varieties, disease resistance, and market development. Canadian lentils feed the world! India produces 1.6 million tonnes with high volatility, primarily for domestic consumption—dal is dietary staple. Nepal contributes 200,787 tonnes, Bangladesh 196,829 tonnes. These countries consume far more than they produce, importing heavily from Australia and Canada. Indian lentils include masoor (red), urad (black), and moong (green). Production faces challenges from erratic monsoons, small farm sizes, and limited mechanization. However, lentils' importance in vegetarian diets drives continued cultivation. The region's deficit creates massive import demand, supporting global trade. Türkiye (474,000 tonnes), Kazakhstan (192,884 tonnes), and Russia (166,550 tonnes) serve regional markets. Ethiopia (108,926 tonnes) maintains traditional production. Lentils pack serious nutrition—25% protein, 50% carbohydrates, 15% fiber, iron, folate, and potassium at 116 calories per 100g cooked. They're complete protein when combined with grains. The fiber (soluble and insoluble) supports digestive and heart health. Lentils cook fast (15-30 minutes, no soaking!) unlike other legumes. Varieties offer different uses: red lentils (split, cook to mush—perfect for dal and soups), green/brown lentils (hold shape—salads, sides), black lentils (beluga—fancy presentations), Puy lentils (French, peppery). Culinary applications span cultures: Indian dal, Middle Eastern mujadara, Mediterranean soups, and modern vegan burgers. The plant-based protein trend elevates lentils from peasant food to superfood! Lentils thrive in cool, dry climates with temperatures 15-25°C and 250-400mm rainfall. Growing season is 80-110 days. Plants grow 30-50cm tall with delicate stems. They're frost-tolerant but sensitive during flowering. Harvest occurs when pods turn brown—timing is critical as over-ripe pods shatter. Major challenges include ascochyta blight (devastating fungal disease), aphids, and lodging (plants falling over). The crop fixes nitrogen (80-100 kg/hectare), improving soil for subsequent crops. Modern production uses disease-resistant varieties, fungicide seed treatments, and direct combining. Lentils fit perfectly in cereal rotations, breaking disease cycles and adding nitrogen. Organic lentil production grows, though weed control challenges yields. The crop's low water needs suit dryland farming. Global lentil markets value red lentils at $400-800/tonne, green lentils $600-1,000/tonne, and specialty varieties higher. Australia and Canada dominate exports, shipping to India, Bangladesh, Turkey, and UAE. The plant-based protein trend drives Western demand—lentils appear in veggie burgers, pasta, and snacks. Organic lentils fetch 30-50% premiums. Climate change brings irregular rainfall affecting yields. The crop's price volatility challenges farmers—bumper crops crash prices, while shortages spike them. Retail trends favor convenient formats (pre-cooked, canned), specialty varieties (Puy, beluga), and lentil-based products (pasta, flour, chips). Export markets grow as global protein demand increases. Processing innovations create lentil protein isolates for food manufacturing. Global lentil production should grow 3-4% annually through 2025, driven by plant-based protein demand and population growth. Climate-adapted varieties help cope with heat stress and irregular rainfall. The industry invests in disease-resistant varieties, improved agronomy, and market development. Value-added products—lentil pasta, protein powders, and meat alternatives—create opportunities. South Asian production growth is critical to reduce import dependence. Sustainability credentials (nitrogen-fixing, low water use, carbon-sequestering) align with regenerative agriculture trends. This ancient pulse's nutritional excellence, quick cooking, and versatility position it perfectly for future food systems. From ancient dal to modern protein bars, lentils prove that small legumes can feed the world—one lens-shaped seed at a time!🏆 Australia's Export Powerhouse
Lentils (dry) Production by Country 2025
1
1,844,443
2
1,458,737
3
1,391,189
4
423,100
5
238,587
6
225,297
7
195,870
8
192,737
9
167,983
10
151,326
11
98,069
12
79,716
13
60,685
14
28,860
15
14,298
16
11,664
17
10,852
18
9,532
19
5,441
20
4,313
21
3,364
22
2,790
23
1,746
24
1,665
25
1,651
26
1,476
27
1,327
28
1,253
29
1,029
30
1,020
31
864
32
677
33
659
34
634
35
616
36
511
37
411
38
144
39
141
40
63
41
25
42
6
43
6
🌎 North American Lentil Belt
🌏 South Asian Consumption Giants
💪 Plant-Based Protein Powerhouse
🌱 Cool-Season Pulse Cultivation
📈 Export Markets and Plant-Based Boom
🔮 Protein-Packed Future
Lentils (dry) Production by Country 2025
#
1
2,192,100
2,382,000
2,867,700
1,593,640
2,300,598
1,671,072
1,844,443
2
1,621,810
1,227,820
1,103,030
1,493,850
1,268,830
1,558,637
1,458,737
3
542,784
359,315
525,848
853,642
999,500
1,841,222
1,391,189
4
353,000
353,631
370,815
263,000
445,000
474,000
423,100
5
381,380
244,400
335,570
157,390
256,280
260,450
238,587
6
249,491
251,185
262,835
246,092
252,283
200,787
225,297
7
194,726
116,618
115,556
176,132
257,896
166,550
195,870
8
176,633
175,384
177,354
185,500
190,743
196,829
192,737
9
172,173
164,619
164,792
165,628
167,694
169,098
167,983
10
253,552
75,386
51,069
55,507
145,942
192,884
151,326
11
140,812
119,329
113,018
86,538
87,662
108,926
98,069
12
79,611
80,223
79,417
79,750
79,797
79,654
79,716
13
73,683
100,653
200,218
93,638
26,614
67,946
60,685
14
18,605
19,252
34,476
20,207
72,318
6,246
28,860
15
31,739
37,095
9,044
41,602
9,979
5,968
14,298
16
29,663
26,524
12,112
7,998
5,709
16,703
11,664
17
7,115
7,115
9,474
11,598
11,996
9,868
10,852
18
8,961
9,469
10,090
10,113
11,019
8,408
9,532
19
19,620
8,040
3,160
7,350
2,620
6,370
5,441
20
6,352
5,957
4,861
4,095
3,868
4,668
4,313
21
2,697
2,872
2,555
2,714
2,688
4,030
3,364
22
2,790
2,780
2,796
2,789
2,788
2,791
2,790
23
1,638
1,924
1,666
1,743
1,778
1,729
1,746
24
1,733
1,641
1,656
1,677
1,658
1,664
1,665
25
1,887
1,712
1,678
1,660
1,633
1,657
1,651
26
2,180
1,580
1,530
1,620
1,605
1,341
1,476
27
1,325
1,320
1,295
1,313
1,323
1,335
1,327
28
838
1,034
1,297
1,460
1,203
1,201
1,253
29
1,068
1,011
992
1,011
1,027
1,036
1,029
30
1,073
1,043
1,023
1,014
1,019
1,023
1,020
31
840
846
855
858
862
867
864
32
110
1,360
1,390
42
757
884
677
33
745
732
698
683
623
670
659
34
1,221
1,039
801
687
694
576
634
35
536
153
420
960
560
512
616
36
1,849
1,400
585
572
1,015
184
511
37
1,585
1,279
1,469
527
235
470
411
38
217
127
221
109
177
139
144
39
143
141
142
146
143
139
141
40
107
98
80
66
83
50
63
41
25
25
25
25
25
25
25
42
1
10
3
3
9
6
6
43
58
55
91
15
2
4
6
Frequently Asked Questions
Which country produces the most lentils, dry in the world?
Australia is the world's largest lentil producer with 1,841,222 tonnes in 2023, projected to reach 1,391,189 tonnes by 2025, accounting for approximately 26% of global production. Canada ranks second with 1,671,072 tonnes, while India ranks third at 1,558,637 tonnes. Australia's explosive growth from 542,784 tonnes in 2018 reflects ideal conditions, though high volatility shows weather dependence. Production concentrates in South Australia, Victoria, and New South Wales, with 90%+ exported to India, Bangladesh, and Middle East. Australian lentils are primarily red and green varieties, produced through mechanized, large-scale, export-focused farming.
Why do lentils cook so much faster than other beans?
Lentils are the speed demons of the legume world! They cook in 15-30 minutes without soaking because they're smaller and have thinner seed coats than beans. Red lentils (split, without seed coat) cook fastest (15-20 minutes), while whole green/brown lentils take 25-30 minutes. Compare that to chickpeas (1-2 hours after soaking!) or kidney beans (1.5 hours after soaking). The thin seed coat allows water to penetrate quickly, softening the lentil. Split lentils cook even faster because water reaches the interior immediately. This makes lentils perfect for quick meals—you can go from dry lentils to dinner in 30 minutes! Plus, no soaking means less planning. The quick cooking also preserves more nutrients than long-cooked beans. It's why lentils are weeknight dinner heroes and camping favorites!
Data Disclaimer: Projected data (future years) are estimates based on mathematical models. Actual values may differ. Learn about our methodology →
Sources
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Updated: 13.11.2025https://www.fao.org/faostat/en/#data/QCL
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