Family: Fabaceae

Lens culinaris (lentil) is an annual edible legume native to Europe, Asia and Africa. Lentils are a valuable source of plant-based protein, fiber, vitamins, and minerals. They are a staple food in many parts of the world, particularly in regions like the Indian subcontinent, the Middle East, and various Mediterranean countries. They are prized for their nutritional content and versatility in cooking, making them an important component of vegetarian and vegan diets. This plant is widely cultivated globally, and has either naturalized, or escaped and persisted in places where it is cultivated. However, despite being widespread, there are no definitive reports of negative impacts to agriculture or the natural environment because of it. This plant has not been documented as naturalized in any Hawaiian Islands to date.

High Risk Traits:

• A widely cultivated, domesticated crop that is either naturalized or escaped and persisting in places where cultivated
  
• Potential host of crop pests and pathogens
  
• Tolerates many soil types (not substrate limited)
  
• Reproduces by seeds
  
• Self-fertile
  
• Reaches maturity in 6-7 weeks from seed
  
• Seeds dispersed in grain and food waste, in animal dung, and through intentional cultivation
  
• Seeds remain viable for up to 5 years in cool, dry storage (potential to form a seed bank under certain natural conditions)

Low Risk Traits:

• A widely cultivated, domesticated crop with no definitive reports of negative impacts to agriculture or the natural environment
  
• Unarmed (no spines, thorns, or burrs)
  
• Palatable to animals and humans
  
• Non-toxic
  
• Grows best in high light environments (dense shade may inhibit spread)
  
• Relatively large seeds unlikely to be accidentally dispersed long distances