Introduction Lentil (Lens culinaris Medik.) is a beneficial winter legume crop that has been globally cultivated as an important food source for over 8,000 years (Cokkizgin & Shtaya, 2013 and Mitiku, 2016). Lentil provide a considerable portion of the nutrition of the people in the African countries. From the nutritional view, lentil seeds contains about 22-31% protein, 60-65% total carbohydrate, 0.6% fat, 4% fiber and 2.1% ash. Moreover, because the symbiotic nitrogen fixation attribute, lentil plants can be grown in rotation with cereal crops in order to reduce demand for nitrogenous fertilizers. On the other hand, lentil straw contains about 10.2, 4.4, 50, 1.8, 12.2 and 21.4% moisture, protein, carbohydrate, fat, ash and fiber, respectively, which increase interest for potential using it as forage for animal