What Ethnic Group Is Lentil Origin And Cultural Significance

Ethnic and Geographic Origins of Lentils: Historical Cultivation and Cultural Significance

Ancient Domestication and Early Agricultural Roles

Genetic studies reveal two primary domestication centers:

The Indus Valley Civilization (c. 3300–1300 BCE) also cultivated lentils, with evidence from Harappa and Mohenjo-Daro, where they were processed into flour or consumed as whole grains. Trade routes, including the Silk Road, later disseminated lentils to China, Greece, and Rome, where they became symbols of frugality (e.g., Spartan soldiers’ diet) and religious abstinence (e.g., Lent in Christianity).

Timeline of Lentil Domestication and Key Archaeological Findings

Domestication Timeline of Lentils

Lentil Varieties and Their Ethnic Associations

Classification of Cultivated Lentils (Lens culinaris)

Traditional Lentil Dishes and Cultural Significance

Cultural Roles of Lentils in Ethnic Cuisines

- Middle East (Ful Medames):
Egypt’s national dish, ful medames, consists of mashed fava beans and lentils, traditionally eaten with bread, vinegar, and spices. It reflects pharaonic-era agricultural practices and remains a breakfast staple, often paired with ta’ameya (falafel). In Levantine cuisine, lentils appear in stuffed vegetables (mahshi) and meze platters.

- Mediterranean (Soupe au Lentilles):
French Auvergne lentils (lentille du Puy), a Protected Designation of Origin (PDO), are slow-cooked into peasant soups (soupe au lentilles), historically a survival food during winters. In Italian cuisine, lentils (lenticchie) are served on New Year’s Eve for prosperity ("lentils resemble coins"). Greek fasolia and Turkish mercimek çorbası similarly emphasize slow-simmered stews.

- Ethiopia (Shiro):
The red lentil stew (shiro), thickened with berbere spice, is a fasting food in Ethiopian Orthodox Christianity (used during Lent). It is also a protein source for nomadic communities, often served with injera (fermented flatbread).

- Armenia/Georgia (Vospov/Lobio):

Lentils in Religious and Ceremonial Practices

The integration of lentils into religious practices often stems from their historical availability, nutritional resilience, and adaptability to diverse culinary and symbolic contexts. In fasting traditions, lentils provide sustenance while adhering to dietary restrictions, while in harvest festivals, they symbolize prosperity and gratitude. Below, the exploration examines their role in scriptural traditions, ceremonial symbolism, fasting customs, and ritualistic offerings, highlighting their cross-cultural resonance.

Lentils in Sacred Texts and Ritualistic Symbolism

In Jewish tradition, lentils feature prominently in the Passover Seder, where the Hillel sandwich—a mixture of charoset (a paste of apples, nuts, and wine), maror (bitter herbs), and matzo—symbolizes the mortar used by enslaved Israelites in Egypt. The inclusion of lentils in some regional charoset recipes (e.g., in North African or Middle Eastern traditions) reflects their association with hardship and resilience. Additionally, the Book of Ruth (2:14) describes Boaz offering Ruth parched grain and lentils as a gesture of hospitality, linking lentils to themes of generosity and divine providence.

In Buddhist monastic traditions, lentils are a staple in vegetarian (shila) diets, particularly in Theravada and Mahayana schools where monks adhere to ahimsa (non-violence). Lentil-based dishes like dal or khichdi are prepared in monasteries to ensure nutritional balance during fasting periods, such as the Uposatha (observance days). The Pali Canon (Vinaya Pitaka) permits the consumption of lentils as long as they are not killed specifically for the monk, reinforcing their role in ethical sustenance.

Folklore and Mythological Associations

In Tamil folklore, lentils (paruppu) are central to the legend of King Ravana’s curse, where his arrogance led to the destruction of his kingdom, and lentils became a symbol of penance. During Pongal celebrations, lentil-based sambar and adalai (black gram) dishes are offered to the sun god (Surya) to seek forgiveness for past sins and ensure agricultural prosperity.

Comparative Analysis of Lentils in Fasting Traditions

1. Christian Lent (40-day period before Easter)
   Lentils are a staple in Eastern Orthodox and Catholic traditions, particularly in Italy, Greece, and Eastern Europe, where they replace meat and dairy. Dishes like Italian lentils with wild boar (replaced with mushrooms or olives during Lent) or Greek fasolakia (green lentil stew) symbolize sacrifice and simplicity. The Ash Wednesday custom of eating lentils as a penitential food reflects their association with repentance and purification.
2. Hindu Navratri (Nine Nights of Fasting)
   During Navratri, lentils are prepared in sweet or savory forms to honor the goddess Durga or Lakshmi. Masoor ki dal (red lentil soup) and dalia (lentil porridge) are offered in temples, while black lentils (urad dal) are used in vada (savory fritters) to symbolize strength and endurance. The Satvik restriction on onions and garlic during fasting makes lentils a primary protein source.
3. Islamic Ramadan (Month of Fasting)
   Lentils are a Sunnah (traditional) food during Iftar (breaking the fast), particularly in South Asia, the Middle East, and North Africa. Dishes like Turkish mercimek çorbası (red lentil soup), Egyptian ful medames (fava-lentil stew), and Pakistani dal chawal reflect regional adaptations. The prophetic hadith encourages eating lentils for their nutritional benefits and ease of digestion, aligning with the spiritual goal of self-restraint and gratitude.
4. Jain Fasting (Upvas)
   Lentils are consumed in minimal quantities during Jain fasts, where red lentils (masoor) are preferred for their easy digestion and low karma (impurity). The Mahavira fast includes dalia as a symbol of detachment, while monks may consume lentils only if they are uncooked or minimally processed to adhere to ahimsa.

Lentil Offerings in Ethnic Rituals and Preparation Methods

1. Tamil Pongal (Harvest Festival)
   During Pongal, lentils—particularly moong dal (split mung beans) and toor dal (pigeon peas)—are cooked with rice, jaggery, and ghee to create sambar and adalai payasam (sweet porridge). These dishes are offered to Lord Surya in temples and shared among families as a symbol of agricultural abundance. The golden color of cooked lentils is believed to attract prosperity.
2. Middle Eastern Eid al-Fitr and Eid al-Adha Lentils are prepared in sweet and savory forms to celebrate the end of Ramadan or the Hajj. Moroccan lens soupe aux lentilles corail (coral lentil soup) and Lebanese ful (fava-lentil stew) are served during Eid,
   

   Nutritional and Culinary Adaptations of Lentils Across Ethnic Groups

   Lentils have undergone diverse culinary and nutritional adaptations across ethnic groups, shaped by regional availability, agricultural practices, and cultural dietary traditions. These adaptations extend beyond basic preparation methods to include fermentation, sprouting, roasting, and slow-cooking techniques, each enhancing digestibility, flavor, and nutritional value. Ethnic groups have also developed specialized varieties of lentils, tailoring them to local climates and dietary needs—such as high-protein brown lentils in Ethiopia or fiber-rich Puy lentils in France. Below, the nutritional profiles of these varieties are examined alongside traditional cooking techniques, followed by three distinct ethnic recipes that highlight global culinary diversity.
   

   Processing and Preparation Techniques by Ethnic Group

   The method of processing lentils significantly influences their nutritional absorption and culinary versatility. Ethnic groups employ distinct techniques to optimize lentils for health and taste, often rooted in historical necessity or religious practices. These methods include:

   - Sprouting: Common in South Asian cuisines, sprouting lentils (e.g., moong dal) increases their protein bioavailability and reduces cooking time. The process also enhances vitamin C and enzyme activity, making them easier to digest.
   

3. Fermentation: Ethiopian shiro relies on fermented lentils, which improve amino acid profiles and gut health due to lactic acid production. Fermentation also extends shelf life in warm climates.
4. Roasting: Middle Eastern lentil bread (e.g., foul mudammas) uses roasted lentils to develop a nutty flavor and reduce moisture content, ideal for baking or thickening stews.
5. Pressure-cooking: Caribbean callaloo incorporates pressure-cooked lentils to retain texture and nutrients while reducing cooking time, a practical adaptation for resource-limited settings.
6. Slow-cooking: Turkish mercimek çorbası (lentil soup) achieves a creamy consistency through prolonged simmering, which breaks down complex carbohydrates and enhances mineral absorption.

Key Adaptation Principle: Processing techniques often balance nutritional retention with cultural flavor profiles, ensuring lentils remain a staple despite regional variations in climate and cuisine.

Lentil Varieties by Ethnic Group, Nutritional Profiles, and Health Benefits

The following table summarizes lentil varieties cultivated and consumed by specific ethnic groups, their nutritional composition, and associated health benefits. Data is standardized per 100g of cooked lentils unless otherwise noted.


Ethnic Group	Lentil Variety	Nutritional Profile (per 100g cooked)	Primary Health Benefits
Ethiopian (Amhara, Oromo)	Brown Lentils (Shiro)	Protein: 25g Fiber: 11g Iron: 6.5mg (36% DV) Folates: 180µg (45% DV)	Supports hemoglobin production due to high iron and folate content. Fermentation in shiro enhances gut microbiome diversity. Low glycemic index, beneficial for diabetic management.
Indian (Punjabi, South Indian)	Red Lentils (Masoor Dal)	Protein: 9g Fiber: 8g Potassium: 350mg (8% DV) Vitamin B6: 0.3mg (18% DV)	Quick-cooking variety, ideal for high-protein vegetarian diets. Rich in antioxidants (e.g., flavonoids), reducing oxidative stress. Sprouting increases vitamin C content by up to 50%.
French (Auvergne Region)	Puy Lentils	Protein: 18g Fiber: 10g Magnesium: 35mg (9% DV) Low fat, cholesterol-free	High fiber content supports digestive health and satiety. Retains shape during cooking, ideal for salads and side dishes. Gluten-free, suitable for celiac disease management.
Middle Eastern (Lebanese, Syrian)	Green Lentils (Adas)	Protein: 20g Fiber: 12g Phosphorus: 200mg (29% DV) Zinc: 2.5mg (23% DV)	Roasting enhances flavor and reduces phytic acid, improving mineral absorption. High zinc content supports immune function. Used in lentil bread to fortify traditional diets with protein.
Caribbean (Trinidadian, Jamaican)	Beluga Lentils	Protein: 24g Fiber: 9g Thiamine (B1): 0.6mg (50% DV) Riboflavin (B2): 0.2mg (15% DV)	Pressure-cooking in callaloo preserves B vitamins, critical for energy metabolism. Small size allows for even cooking, reducing anti-nutrient levels. Pairing with coconut milk in stews enhances iron absorption.

Nutritional Synergy Note: Ethnic adaptations often combine lentils with complementary foods (e.g., rice in daal, yogurt in shiro) to create complete protein profiles, addressing historical dietary gaps.

Traditional Cooking Techniques and Their Cultural Significance

Cooking techniques for lentils vary widely, reflecting both practical needs and cultural symbolism. Below are key methods and their roles in ethnic cuisines:

- Pressure-Cooking (Caribbean):
Used in callaloo, pressure-cooking reduces lentils to a soft, creamy texture in 20–30 minutes, preserving nutrients like thiamine and folate. This method is essential in tropical climates where slow-cooking would spoil ingredients. The dish is often served with saltfish, creating a protein synergy that aligns with Caribbean dietary traditions of combining plant and seafood proteins.

- Slow-Simmering (Turkish):
Mercimek çorbası requires 45–60 minutes of simmering to achieve a velvety consistency. This technique breaks down lentil cell walls, increasing digestibility and releasing minerals like iron. The soup is traditionally served with a drizzle of olive oil, which enhances fat-soluble vitamin absorption—a practice rooted in Mediterranean dietary principles.

- Fermentation (Ethiopian):
Shiro involves fermenting lentils for 12–24 hours before cooking, which reduces anti-nutrients (e.g., phytates) and increases lysine availability. Fermentation also produces probiotics, aligning with Ethiopian Orthodox fasting practices that emphasize gut health. The paste-like texture is achieved by grinding soaked and fermented lentils with spices like berbere.

- Roasting (Middle Eastern):
Roasting lentils at 160°C (320°F) for




Lentils in Migration and Diaspora Cuisine: Adaptation and Cultural Exchange

The global migration of ethnic communities has profoundly shaped the culinary landscape of lentils, transforming traditional recipes into hybrid dishes that reflect both heritage and local influences. As diaspora groups relocated—whether through trade, colonization, or forced displacement—their lentil-based staples were absorbed, modified, and reimagined in new culinary contexts. These adaptations often serve as markers of identity, economic pragmatism, or creative fusion, illustrating how food becomes a bridge between cultures. Below, the evolution of lentil dishes in diaspora cuisine is examined through case studies, historical migration patterns, and the emergence of fusion cuisines that blend indigenous and immigrant traditions.


Diaspora Adaptations of Traditional Lentil Dishes

Lentil dishes undergo significant transformation when introduced to new regions, driven by ingredient availability, climate, and local tastes. The following examples highlight how ethnic communities preserved core lentil-based recipes while integrating local flavors and techniques.


"The lentil is a testament to culinary resilience—its versatility allows it to thrive in any kitchen, whether in the highlands of the Andes or the urban streets of Toronto." — UN Food and Agriculture Organization (FAO), 2018

1. Indian Dal in the UK and Canada
   The migration of South Asians to the UK (post-1960s) and Canada (late 20th century) led to the adaptation of dal—a lentil soup or stew—into dishes like dal makhani (butter lentils) and dal tadka (tempered lentils). Key adaptations include:
   • Use of locally sourced spices (e.g., British-grown turmeric, Canadian maple syrup in sweet variations).
   • Incorporation of regional proteins (e.g., smoked bacon in "breakfast dal" served in UK pubs).
   • Simplified recipes for convenience, such as pre-cooked lentil powders in British-Indian grocery stores.
2. Lebanese Ful Medames in Latin America
   Lebanese migration to Brazil (early 20th century) and Argentina (post-WWII) introduced ful medames—a fava and lentil mash—to Latin American palates. Adaptations include:
   • Substitution of fava beans with chickpeas or lentils due to cost and availability.
   • Serving with local accompaniments, such as chimichurri (Argentina) or farofa (Brazil).
   • Incorporation into street food culture, e.g., ful arepa in Venezuela.
3. Armenian Boulgour Pilaf with Lentils in the Diaspora
   Armenian communities in the US, France, and Australia modified boulgour pilaf—a dish combining bulgur, lentils, and spices—to reflect local ingredients. Notable changes include:
   • Use of quinoa or couscous in place of bulgur in health-conscious adaptations.
   • Addition of local vegetables (e.g., zucchini in Australia, sweet potatoes in the US).
   • Integration into fusion dishes, such as lentil-stuffed peppers in Armenian-American cuisine.

Fusion Cuisines Featuring Lentils

The blending of immigrant and host culinary traditions has given rise to innovative lentil-based fusion dishes. These creations often highlight the adaptability of lentils as a protein source while catering to multicultural tastes.


"Fusion cuisine is not just about mixing flavors—it is about redefining culinary boundaries through necessity, creativity, and shared history." — Michael Twitty, Food Historian, 2020

Fusion Dish	Ethnic Origins	Key Adaptations	Cultural Significance
Lentil Tacos	Mexican-American	Substitution of ground beef with spiced lentils in tacos. Use of chipotle or adobo sauce for smokiness. Incorporation into vegan/vegetarian menus in US fast-casual restaurants.	Reflects health-conscious trends and economic adaptation in immigrant communities.
Lentil Curry	British-Indian	Simplified spice blends for mass appeal (e.g., "mild curry powder"). Serving with local breads (e.g., naan in UK Indian restaurants, garlic bread in pubs). Use of coconut milk in "fusion curries" to align with British tropical fruit preferences.	Symbolizes post-colonial culinary exchange and the commercialization of ethnic food.
Lentil Bolognese	Italian-Immigrant (US/Europe)	Replacement of beef with lentils in pasta sauces. Addition of mushrooms or walnuts for texture. Popular in vegetarian Italian restaurants and home cooking.	Highlights sustainability in modern Italian cuisine and immigrant resourcefulness.

Historical Migration Routes and Culinary Impact

The spread of lentils across continents is closely tied to human migration, trade networks, and colonial expansion. Below are key ethnic groups and historical movements that introduced lentils to new regions, leaving lasting culinary legacies.


"Lentils traveled with empires, traders, and refugees—each journey leaving an indelible mark on the world’s food systems." — Giles Coren, Food Writer, 2015

1. Moors and the Introduction of Lentils to Spain and Iberia
   During the 8th–15th centuries, Moorish rule in Al-Andalus (modern-day Spain and Portugal) facilitated the spread of lentils from North Africa and the Middle East. Key contributions include:
   • Integration into cocido madrileño (Madrid’s hearty stew) and lentejas estofadas (stewed lentils with pork).
   • Use of saffron and citrus in lentil dishes, reflecting Moorish culinary influences.
   • Lentils became a staple in potajes (peasant stews) during medieval Spain.
2. Indian Ocean Trade and Lentils in Southeast Asia
   Indian traders and sailors introduced lentils to Southeast Asia (e.g., Indonesia, Malaysia, Sri Lanka) as early as the 1st millennium CE. Adaptations include:
   • Incorporation into dal curry in Sri Lanka, often spiced with curry leaves and coconut.
   • Use in sayur lodeh (Indonesian coconut-based vegetable stews).
   • Fermentation techniques, such as tempeh (Indonesian fermented soy-lentil cake), though primarily soy-based, reflect lentil-influenced protein cultures.
3. Armenian and Jewish Diasporas in the Middle East and Europe
   Armenian and Sephardic Jewish communities dispersed lentil-based dishes across the Mediterranean and Europe. Notable examples:
   • Armenian patatz (lentil soup) adapted in Greek fasolada (bean soup) and Turkish mercimek çorbası.
   • Sephardic adashim (lentil stew) evolved into lentilles à la provençale in France.
   • Lentils featured in hummus variations in Levantine diaspora communities.

   Lentils in Modern Ethnic Identity and Cuisine Trends

   The integration of lentils into contemporary culinary practices reflects a dynamic interplay between tradition and innovation, particularly among ethnic communities where food serves as both sustenance and cultural expression. Modern chefs, food entrepreneurs, and street vendors are redefining lentil-based dishes through techniques like molecular gastronomy, plant-based adaptations, and fusion cuisine, while maintaining ties to ancestral heritage. This evolution is further amplified by the rise of fast-casual ethnic street food, food festivals, and strategic marketing that positions lentils as both nostalgic and cutting-edge. The contrast between traditional preparations and modern reinterpretations—such as the transformation of ful medames into lentil bowls—illustrates how lentils adapt to global trends while preserving ethnic identity.

   The contemporary culinary landscape demonstrates that lentils are no longer confined to their historical roles; they are actively shaping modern ethnic gastronomy through experimentation, accessibility, and cultural storytelling.
   

   Reinterpretations by Ethnic Chefs and Molecular Gastronomy Techniques

   Ethnic chefs, particularly those from Middle Eastern, South Asian, and Mediterranean backgrounds, are leveraging advanced culinary techniques to elevate lentil dishes beyond their traditional forms. Molecular gastronomy—an approach that employs scientific methods to transform textures, flavors, and presentations—is being applied to lentils to create visually striking and texturally innovative dishes. For example, chefs in Lebanon and Egypt use spherification to encapsulate lentil broths into gel-like spheres, mimicking the consistency of ful medames while introducing a modern twist. Similarly, Indian chefs incorporate foam-based garnishes derived from lentil purees to enhance the visual appeal of dishes like dal makhani, aligning with the global trend of Instagram-worthy plating.
   

   "The fusion of traditional flavors with contemporary techniques allows lentils to transcend their humble origins, appealing to younger generations while honoring heritage." — Samira Nasr, Executive Chef at Noura (Beirut, Lebanon)

   Chefs also experiment with dehydration and powderization to create lentil-based seasonings or instant mixes, catering to the demand for convenience without compromising authenticity. In the UK, chefs of Indian descent have developed lentil-based "meat" substitutes using high-pressure processing to mimic the fibrous texture of lamb or chicken, addressing the growing plant-based market while retaining ethnic flavor profiles.
   

   Lentil-Based Fast Food and Street Food Innovations

   The adaptability of lentils has made them a staple in ethnic street food and fast-casual dining, where affordability, speed, and cultural nostalgia drive demand. In Middle Eastern cities, lentil wraps have emerged as a popular alternative to traditional shawarma or falafel wraps, offering a protein-rich, vegetarian option. These wraps often feature spiced mashed lentils (ful) combined with tahini, pickled vegetables, and fresh herbs, served in pita bread with a drizzle of garlic sauce. In Cairo, street vendors have rebranded ful medames as "lentil bowls" with customizable toppings—such as avocado, feta, and roasted eggplant—to attract health-conscious urban consumers.

   In India, dal puri—a street food staple consisting of spiced lentil balls wrapped in crispy puris—has undergone modernization. Vendors now offer gluten-free puris and protein-fortified lentil fillings to cater to dietary restrictions while maintaining the dish’s iconic status. Similarly, in Ethiopia, the traditional shiro (a chickpea and lentil stew) is now served in fast-food-style bowls with quick-cooking methods, such as pre-soaked lentils or instant blends, to meet the demands of busy urban lifestyles.
   

   "Street food is where tradition meets innovation. Lentils are the perfect canvas—cheap, versatile, and deeply rooted in identity." — Ravi Kapoor, Food Anthropologist (Delhi, India)

   Lentils in Ethnic Food Festivals and Pop-Up Marketing Strategies

   Ethnic food festivals and pop-up events serve as platforms for communities to celebrate lentil-based traditions while introducing them to broader audiences. During Diwali celebrations in the UK and Canada, Indian diaspora communities organize dal chawal (lentil-rice) feasts, often pairing them with modern twists like smoked lentil curries or lentil-based desserts (e.g., moong dal halwa reimagined with coconut and cardamom). Similarly, Ramadan iftars in the Middle East and South Asia feature lentil dishes such as lentil-stuffed dates or lentil and rice salads, marketed as "nutrient-dense" options for breaking the fast.

   Marketing strategies for these events emphasize storytelling and heritage, with chefs and vendors highlighting the historical significance of lentils in their cultures. For instance, a pop-up lentil festival in Brooklyn, New York, curated by Syrian-American chefs, framed lentils as a "resilient crop" tied to ancient trade routes, using visuals of traditional cooking methods alongside modern plating. Social media campaigns often feature side-by-side comparisons of old and new preparations, such as:
   

4. Traditional: Fatteh (lentils under yogurt and caramelized onions)
5. Modern: Lentil "deconstructed" bowls with yogurt drizzle and caramelized onion confit

Data from food festival organizers in the US indicates a 20% increase in lentil-related sales during cultural events, driven by limited-edition packaging (e.g., lentil-based snack bars labeled "Ancient Superfood") and chef collaborations with local farms to source heritage lentil varieties.


Comparison: Traditional vs. Modern Lentil Preparations Within Ethnic Groups

The evolution of lentil dishes within the same ethnic group reveals how culinary traditions adapt to contemporary tastes without losing their essence. Below is a comparative analysis of Egyptian ful medames and its modern counterpart, the lentil bowl, as well as Indian dal makhani and its fusion adaptations.


Aspect	Traditional Preparation	Modern Adaptation	Key Innovations
Dish	Ful Medames (Egypt)	Lentil Bowl (Trendy Cairo Cafés)	—
Core Ingredients	Potted lentils, cumin, garlic, lemon, olive oil, fava beans	Potted lentils, smoked paprika, za’atar, labneh, pickled vegetables, avocado	Incorporation of global flavors (e.g., smoked paprika) and Western-style toppings (avocado).
Cooking Method	Slow-cooked in clay pots for hours, served with bread	Pressure-cooked or pre-soaked lentils for faster service; served in bowls with customizable toppings	Adoption of quick-cooking techniques for urban lifestyles; modular presentation.
Presentation	Rustic, communal serving in large bowls	Individual bowls with layered components (e.g., lentils, tahini drizzle, microgreens)
Cultural Narrative	Symbol of working-class Egyptian cuisine, tied to laborers' meals	Marketed as a "superfood bowl" with heritage storytelling (e.g., "From Pharaonic kitchens to modern tables")
Example Venue	Street-side ful vendors in Cairo	Cafés like Left Bank (Cairo) or Ful & Co. (Dubai)

Aspect	Traditional Preparation	Modern Adaptation	Key Innovations
Dish	From their origins in the fertile crescent to their modern reinterpretations in plant-based fast food and molecular gastronomy, lentils embody a narrative of resilience and cultural exchange. Ethnic groups worldwide have not only sustained their culinary traditions but also redefined lentils as versatile ingredients in contemporary diets, from street food dal puri in India to trendy lentil bowls in Cairo cafes. Their journey—spanning religious symbolism, nutritional innovation, and diaspora adaptations—highlights how a single legume can transcend geographical and cultural boundaries, serving as both a testament to heritage and a catalyst for culinary evolution. cultural food traditions ethnic-culinary-history global-food-migration lentil-origins religious-dietary-practices Leave a Comment Name Comment Post Comment Comments are moderated before appearing. The data you submit is processed according to the Privacy Policy of Voltefac.