Red Split Lentils
Red split lentils are fast cooking lentils that are orange in colour and cook down to produce and hearty and creamy mash. Traditionally used in eastern cooking, red split lentils are often served beside rice, they are also quite commonly used to thicken dahls, curries, soups and casseroles. A perfect year round legume and a common staple for the vegetarian and vegan diet.
Split red lentils are a very small sized lentil but are packed with beneficial digestive fibre that has proven cholesterol lowing action. They are rich in energy-giving protein, are low in fat and are also a great source of magnesium, the natural muscle relaxing mineral. Split lentils are also very high in folate, manganese and iron and are a good source of potassium, B6 and B1.
Cooking with Split Red Lentils
Split red lentils don’t need soaking and they quickly soften when cooked to make the perfect for dahl. Simply rinse first and put 1 cup of the lentils in 1.5 cups of water and cook for around 20 minutes. Split red lentils are great cooked with onion, garlic, turmeric, tomato and cumin. Cooked lentils will keep well in the fridge for about 4 days or uncooked in the cupboard for up to one year.
Red split lentils contain more protein than most other legumes and are very low in fat. These lentils are an excellent source of iron, B-vitamins and fibre.
Split red lentils do not require soaking but can be rinsed and soaked for 10-20 minutes to lessen cooking time. Rinse in cold water and cook for 20-25 minutes or until you have the consistency you like.
100% split red lentils
Country of Origin
Product of Australia
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