Low-molecular-weight gelators form supramolecular gels in organic fluids, aqueous solutions and both organic and aqueous solutions through supramolecular interactions such as hydrogen-bonding, van der Waals, hydrophobic, pi-stacking, coordination, donor-acceptor and charge-transfer interactions. Molecules having chirality, especially, L-amino acids, are often used as a platform of low-molecular-weight gelators. This tutorial review highlights recent and current advances in low-molecular-weight gelators based on L-lysine. L-lysine based gelators are prepared through easy synthetic procedures, and some classes of gelators are synthesized by the introduction of various functional groups. In this review, the synthesis of organogelators, hydrogelators and amphiphilic gelators and their gelation properties are discussed.