Red Lentil

What Is Red Lentil?

Red lentil (Lens culinaris), from the legume family, is an orange-red pulse sold hulled and split in two. Once cooked, its color turns pale yellow.

Thanks to its hulled, split form, it cooks much faster than other pulses, often without even needing to be soaked. It has a slightly sweet, earthy taste.

Red Lentil's Nutritional Values

Red lentil stands out for its high plant protein content; 100 g carries about 340 kcal of energy, 23.1 g of protein, and 10.7 g of fiber. It's a source of iron and potassium.

What Are the Benefits of Red Lentil?

With its high protein and fiber content, red lentil is among the legumes that stand out as part of a balanced diet; it's an especially important protein source in plant-forward eating.

This information is general; red lentil is a food, not a substitute for medical treatment.

How to Choose Red Lentil

Good-quality red lentil is bright orange in color, uniform in size, and free of dust.

• If there's too much breakage or dust among the grains, the package may be old.
• The color should be vivid orange; faded, grayish tones can indicate staleness.
• Make sure the packaging is airtight and free of moisture.

How to Store Red Lentil

Red lentil can be kept in a sealed jar in a cool, dry place for up to 1 year. Cooked lentils can be kept in the fridge for 3–4 days, or in the freezer for a few months.

Using Red Lentil in the Kitchen

Red lentil is used most often in soups, and also in lentil köfte and pilafs. It doesn't need soaking; it's simply rinsed and drained, then added directly to boiling water to cook.

How to Make Lentil Soup

Onion and carrot are sautéed over low heat, then washed lentils and water are added and boiled for 20–25 minutes until the grains break down and become smooth. The soup, blended and adjusted to the desired consistency, is served with a buttery spice topping.

What Recipes Is Red Lentil Used In?

Lentil soup, lentil köfte, lentil pilaf, and lentil patties are among the most well-known recipes. It's also often included in recipes mixed with bulgur.

Frequently Asked Questions

What is red lentil good for?

Red lentil is rich in plant protein, fiber, iron, and potassium, and is among the legumes that stand out as part of a balanced diet. It is a food; it does not claim to cure any illness.

Should red lentil be soaked?

Since it's hulled and split, it generally doesn't need soaking; it can be rinsed, drained, and cooked directly.

What's the difference between red lentil and green lentil?

Red lentil, being hulled and split, cooks quickly and breaks down; green lentil, being whole with its hull, holds its shape better and takes longer to cook.

Why does lentil foam up?

The foam that rises to the surface while boiling comes from certain plant proteins and soap-like compounds (saponins) in the lentil collecting on the water's surface; it's recommended to skim it off with a spoon.

Why does lentil köfte fall apart?

If the lentil isn't cooked and mashed thoroughly enough, or the bulgur ratio is kept too low, the köfte mixture may not hold together; kneading and resting it while still warm helps the mixture come together.