Water lentils approved in Europe as a sustainable, high-protein vegetable

Water lentils, a protein-rich, and environmentally friendly plant, have been officially approved as a vegetable in Europe, opening new possibilities for the global protein transition. While widely consumed in parts of Asia, they remain largely unfamiliar in Western diets. For this crop to gain acceptance, both consumers and producers must become more familiar with its potential benefits.

Often called duckweed, water lentils are small green plants that multiply rapidly in shallow water. They require minimal resources to grow, needing only a thin layer of water and few nutrients. Unlike traditional crops, they do not require farmland or pesticides, making them one of the most sustainable food sources available. Studies by Wageningen University & Research (WUR) show that water lentils can produce over six times more protein per hectare than soy, one of the most protein-dense crops. Their rapid growth rate allows for frequent harvesting, making them an efficient source of plant-based protein.

Beyond sustainability, water lentils offer substantial health benefits. They contain high levels of vitamins, minerals, and antioxidants, with a well-balanced amino acid profile. Their mild, slightly nutty flavor has been well received by taste panels, and chefs are experimenting with incorporating them into various dishes such as soups, stews, ravioli, and pesto.

Despite their advantages, water lentils faced regulatory challenges before gaining approval in Europe. The European Food Safety Authority (EFSA) classified them as a “novel food,” requiring extensive research to prove their safety. Wageningen researchers, with support from the Wellcome Trust and the Goeie Grutten Foundation, successfully demonstrated that cultivated water lentils have manganese levels comparable to spinach. This led to the approval of the Lemna variety for human consumption.

With legal barriers removed, the focus now shifts to commercial cultivation and market integration. While water lentils are not yet farmed commercially in the EU, Israel markets them as “green caviar,” and a U.S. start-up is developing protein extraction methods. Wageningen researchers are working on sustainable and hygienic production techniques, considering various product formats such as fresh, frozen, and protein additives for processed foods like pasta, cheese, and smoothies.

Consumer acceptance is key to their success. WUR conducted studies involving over 1,000 participants, assessing their willingness to incorporate water lentils into their diets. While some needed time to adjust, most found them as appealing as spinach, with some preferring water lentil soup over its spinach counterpart.

The challenge now lies in bridging the gap between food producers and consumers. Whether interest from consumers will drive industry adoption or market availability will create demand remains uncertain. However, with their rapid growth, high nutritional value, and sustainability, water lentils could soon play a significant role in the European diet.

Source: Wageningen University