What Are Red Lentils?
Red lentils (Lens culinaris) are orange-red legumes from the family Fabaceae, sold peeled and split in half. They turn pale yellow when cooked.
Because they are peeled and split, they cook much faster than other legumes and often do not need soaking. They have a mildly sweet, earthy flavor.
Red Lentils: Nutrition Facts
Red lentils are notable for their high plant-based protein content; 100 grams provide about 340 kcal, 23.1 g of protein, and 10.7 g of fiber. They are a source of iron and potassium.
What Are the Benefits of Red Lentils?
With their high protein and fiber content, red lentils are among the legumes that can be part of a balanced diet; they are especially an important protein source in plant-forward diets.
This is general information. Red lentils are a food and are not a substitute for medical treatment.
How to Choose Red Lentils
Good-quality red lentils should be bright orange, uniform in size, and free of dust.
- If there are many broken lentils or lots of dust in the package, it may be old.
- The color should be bright orange; pale or grayish tones may indicate staleness.
- Make sure the package is airtight and has not retained moisture.
How to Store Red Lentils
Red lentils can be stored in a sealed jar in a cool, dry place for up to 1 year. Cooked lentils can be kept in the refrigerator for 3–4 days or in the freezer for a few months.
How to Use Red Lentils in the Kitchen
Red lentils are used most often in soups, as well as in lentil patties and pilafs. They do not need to be soaked; rinse and drain them, then add them directly to boiling water to cook.
How to Make Lentil Soup
Sauté onion and carrot over low heat, add rinsed lentils and water, and simmer for 20–25 minutes until the lentils break down and become smooth. Blend the soup, adjust its consistency, and serve it with spiced butter.
What Recipes Use Red Lentils?
Lentil soup, lentil patties, lentil pilaf, and lentil meatballs are among the best-known dishes. Red lentils are also often used in recipes mixed with bulgur.
Frequently Asked Questions
What are red lentils good for?
Red lentils are rich in plant-based protein, fiber, iron, and potassium, and are among the legumes that can be part of a balanced diet. They are a food and are not claimed to cure any disease.
Do red lentils need to be soaked?
Because they are peeled and split, they generally do not need soaking; they can be rinsed, drained, and cooked directly.
What is the difference between red and green lentils?
Red lentils cook quickly and break down because they are peeled and split; green lentils still have their skins, so they hold their shape better and take longer to cook.
Why do lentils foam?
The foam that rises to the surface during boiling comes from some plant proteins and soap-like compounds (saponins) in the lentils collecting at the water’s surface; skimming it off with a spoon is recommended.
Why do lentil patties fall apart?
The mixture may not bind if the lentils are not cooked and mashed thoroughly or if too little bulgur is used; kneading while warm and letting the mixture rest can help it come together.