IntroductionLentil, which belongs to the family Leguminosae (Fabaceae), is an important food source for people around the world (Fikiru et al., 2007). Lentil represents the greatest source of protein after soybeans and hemp (Callaway, 2004). In addition to its nutritional importance, this crop plays a role in the fixation of nitrogen from the atmosphere and the formation of nitrogen in the soil, which replenishes nutrients and maintains soil productivity (Wong, 1980). Lentils are drought-tolerant (Karim Mojein et al., 2003) and are grown in many areas around the world. Geographically, this crop is widely cultivated in West Asia and the Indian subcontinent, North Africa, South Europe, South and North America, and Australia (Erskine, 1997). The major lentil-producing regions of the world are Asia and the West Asia/North Africa region (Erskine et al., 1998), and lentil is currently under cultivation in more than 35 countries (Yadav et al., 2007). Yadav et al. (2007) also reported that 99% of the world's lentil production is provided by 20 countries, with the most important lentilproducing countries being Australia, Canada,