Red lentils

Small lentils, usually hulled and split, that cook quickly to a creamy texture. Particularly useful in soups, curries, purées and vegetable burgers.

Pulses All year round Indian Mediterranean International

The essentials

What it offers and why to use it

Without their skins, red lentils break down readily during cooking and do not need soaking. Their orange colour becomes more yellow when cooked.

Flavour profile

Mild, earthy and slightly sweet, with a gentler flavour than many other lentil varieties.

Practical guide

Choose dry, evenly sized lentils without moisture, insects or unusual smells. A little powder in the bag may come from the split lentils themselves.

Store dry in an airtight container in a cool, dark place. Once cooked, refrigerate and use within 3 days.

Use in soups, dhal, curries, purées, thick sauces and mixtures for vegetable burgers or meat-free balls.

In the kitchen

Pairs with tomatoes, carrots, courgettes, cumin, paprika, curry spices, coconut, lemon and leafy vegetables.

Replace with split yellow lentils. Brown pardina lentils need longer cooking and hold their shape better.

Per 100 g

350 kcal

Approximate average values per 100 g of dry red lentils. They absorb water when cooked, reducing energy density per 100 g.

Season: All year round
Typical serving: Allow 60–80 g dry weight per person for a main course, or around 50 g in a light soup.
Available formats: Sold dry, hulled whole or split, and also as flour or in prepared products.

They do not naturally contain mandatory declarable allergens. Check packaged products for possible traces of cereals or soya.