Red Lentils are the hulled, split seeds of the lentil plant (Lens culinaris), known for their quick cooking time, mild flavor, and distinctive bright orange-red color that turns golden when cooked.

Key Specifications & Details:

• Processing: Unlike whole lentils, red lentils have their outer seed coat (skin) removed and are then split in half, revealing their vibrant color. This is why they are sometimes labeled “split red lentils.”

• Physical & Culinary: Small, disc-shaped legumes that cook down into a soft, creamy consistency in 15-20 minutes. They are ideal for thickening soups, stews, curries (especially Indian dal), and for making purées and dips.

• Nutritional Profile: An excellent source of plant-based protein (about 18g per 100g dry), complex carbohydrates, and dietary fiber. Rich in iron, folate, manganese, and B vitamins. Naturally gluten-free.

• Major Producers: Canada is the world’s largest producer and exporter, followed by India and Turkey.

• Storage: Dried red lentils have a long shelf life when stored in an airtight container in a cool, dark, dry place. They do not require pre-soaking.