Lens culinaris, commonly known as lentils, has undergone extensive research to uncover its multifaceted nature, delve into its rich traditional applications, and explore its modern therapeutic potential. This leguminous plant holds a central role in global culinary traditions, revered for its exceptional versatility as a nourishing ingredient. Recent scientific investigations have unveiled the latent medicinal properties of lentils, primarily through the meticulous isolation and identification of bioactive compounds. Noteworthy examples of these bioactive constituents include arbutin, β-sitosterol, uridine, trigonelline, and kaempferol, each capturing researchers' attention due to their remarkable health-enhancing attributes. These compounds exhibit a wide spectrum of benefits, ranging from potent antioxidant effects and anti-inflammatory properties to cholesterol-lowering capabilities and even potential anti-cancer properties. This article offers a comprehensive overview of Lens culinaris, spanning its global geographical distribution. It not only underscores the enduring significance of lentils in traditional culinary practices but also highlights their contemporary therapeutic potential. Furthermore, it delves into the chemical identities and structures of these bioactive compounds, shedding light on their pivotal role in promoting health and well-being. Display omitted •Lentil, a nutrient-rich legume is widely cultivated in Canada and India.•Traditionally used in gut, skin, blood diseases, also in snake bites and blister.•Significant anticancer, anti-obesity, and cardioprotective attributes are observed.•Isolated active constituents include arbutin, kaempferol, uridine, and β-sitosterol.