Red Lentils

What Are Split Red Lentils?

Split red lentils (Lens culinaris) are red lentils with their skin removed and split in two; in Turkey they are colloquially also called "kırmızı mercimek" (red lentils), and since the skin is removed, their raw form is orange-yellow, turning golden yellow once cooked.

Thanks to their hulled and split structure, they cook much faster than other legumes and fall apart easily; this makes them the main ingredient in soups and puréed recipes.

Nutritional Value of Split Red Lentils

100 g of boiled split red lentils provides about 120 kcal of energy, 8.8 g of plant protein, and 7.3 g of fiber; it has a nutritional profile close to other lentil types.

What Are the Benefits of Split Red Lentils?

As a source of plant protein and fiber, split red lentils are a filling and economical choice as part of a balanced diet. Their easily digestible structure has traditionally made them one of the first legumes preferred after illness or in infant feeding.

This information is general; split red lentils are a food, not a substitute for medical treatment.

How to Choose Split Red Lentils

Good-quality split red lentils have a vivid orange-yellow colour, with no dust buildup or musty smell.

• Grains should be uniform in size; a mix of different sizes makes even cooking harder.
• The colour should not be fading to grey; this signals staleness.
• No dust buildup at the bottom of the package means it's fresh.

How to Store Split Red Lentils

Dry split red lentils keep their freshness for up to 1 year in a sealed container in a cool, dark cupboard. The boiled form can be kept in the refrigerator for 3–4 days; soup-consistency batches can be frozen in portions.

Using Split Red Lentils in the Kitchen

Split red lentils are most commonly used in soup; they're also used in meatballs, rice pilaf, and puréed mezes. Since they cook quickly, they don't need soaking.

How Is Lentil Soup Made?

Onion, carrot, and potato are sautéed, then washed split red lentils and water are added; it's boiled for 20–25 minutes until the grains fall apart and the soup reaches a smooth consistency. It's blended smooth and served with mint-infused butter.

How Are Lentil Balls (Mercimek Köftesi) Made?

Split red lentils cooked until soft and absorbed are kneaded with fine bulgur and spices, then shaped once cooled. They're wrapped in lettuce leaves and eaten with a squeeze of lemon.

Which Recipes Use Split Red Lentils?

Lentil soup, lentil balls (mercimek köftesi), rice pilaf with split red lentils, and lentil purée are the most preferred recipes. Lentil balls are also served as a meze at breakfast tables.

Frequently Asked Questions

Are split red lentils and red lentils the same thing?

Yes, in Turkey both names "sarı mercimek" (yellow lentils) and "kırmızı mercimek" (red lentils) are used for the same product; it refers to the hulled, split lentil variety.

Should split red lentils be soaked?

No, since they are already hulled and split, soaking is not needed; they can be washed and cooked directly.

How long do split red lentils take to cook?

On average they fully soften and fall apart in 15–20 minutes; this is why they're ideal for soup and purée recipes.

What are split red lentils good for?

They are rich in plant protein and fiber, and are valuable as part of a balanced diet thanks to their easily digestible structure. They are a food; they do not claim to cure any illness.

Why does lentil soup foam?

The foam that rises to the surface while boiling is natural starch and protein residue from the lentils; skimming it off with a spoon makes the soup clearer, but it is not harmful.