Lentils are classified into two groups by seed size: Chilean or large-seeded and Persian or small-seeded. Cotyledon color varies: yellow, red or green. The two main market classes identified by color are green and red Lentils. Green Lentils tend to be marketed whole while red Lentils are marketed as whole seed or in split form. Lentils are used almost exclusively for human consumption as a protein source in soups, stews and vegetarian dishes.Lentils are high in protein, ranging from 22 percent to 35 percent. Lentils are used extensively in Indian and Middle Eastern cuisine. Lentils also can be used for livestock feed; however, only small amounts of low-grade Lentils or large volumes of low-quality Lentils resulting from occasional weatherrelated production problems are used in livestock rations. Normally, Lentils, unlike field peas, are neither grown for nor used to feed livestock.Historically, Lentils were used widely in India, Southwest Asia and the Mediterranean areas in the form of split Lentils, and they still are an important source of dietary protein in these areas. Approximately 65 percent to 70 percent of current world lentil production is in India, Turkey and Canada.