Legume / Pulse | Vegan Gluten Free High Fiber Low Fat

Split Red Lentils

Lens culinaris Allergen-Free
Split Red Lentils

Sourcing & Taxonomy

  • Family Fabaceae
  • Primary Cuisine Indian, Middle Eastern, Mediterranean
  • Seasonality Year-Round
  • Source Lentils

The Forktionary Angle

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Definition

Lentils with their outer husks removed and split in half, requiring no pre-soaking and cooking quickly into a creamy consistency.

Sensory Profile

TasteEarthy, Mild, Slightly Sweet
TextureSoft, Creamy, Mushy (cooked)
AromaMildly Leguminous, Earthy
AcidityLow

Technical Metrics

Nutrition Facts

Per 50 g (dry)
Calories358 kcal
Total Fat1 g
Saturated Fat0.2 g
Trans Fat0 g
Cholesterol0 mg
Protein24 g
Total Carbohydrate63 g
Dietary Fiber11 g
Total Sugars2 g
Calcium40 mg
Iron7.5 mg
Potassium677 mg

Chef’s Secret

Rinse lentils thoroughly before cooking to remove any dust or debris, ensuring a cleaner final taste. They do not require pre-soaking.

Substitutions

Best Match

Yellow Split Peas

1:1

Similar cooking time and creamy texture, but a slightly different flavor profile.

Whole Red Lentils

1:1

Will hold shape better, slightly longer cooking time, good for salads or stews.

Mung Dal (Split Mung Beans)

1:1

Faster cooking, similar creaminess, mild flavor suitable for dals.

Small Pasta (e.g., Orzo)

1:1 (cooked)

For adding bulk and texture to soups, but lacks protein and fiber of lentils.

Buying Guide

Look for consistent color and no signs of insect damage. Store in airtight containers.

Flavor Pairings

Cumin turmeric ginger garlic cilantro tomatoes spinach rice.