Red Split Lentils are a medium size, quick cooking lentil that is the main ingredient in Indian Masoor Dal, a spiced red lentil soup. They are deep orange to red in colour and are about 1/2 to 3/4 cm wide with a mild, earthy flavour and soft texture. Red Lentils do not hold their shape and turn yellow when cooked.
Lentils do not require it but can be soaked in order to reduce cooking time by about half.
Before cooking, rinse lentils in cold water, pick over to remove debris or shrivelled lentils, then drain.
Boil lentils in three times the volume of water and avoid cooking with anything acidic – such as vinegar.
Lentils will vary in their cooking times depending on their variety and age.
As a rough guide to cooking times:
Green and brown lentils: 35-45 minutes
Red split lentils: 15-20 minutes
Puy lentils: 25-30 minutes
Yellow lentils: 40-45 minutes
Lentils are also great in the pressure cooker; cook for around 20-30 mins (depending on the type).
Nutrition
Typical values per 100g
Energy KJ: 1378
Energy Kcal: 329
Fat: 1.4g
Of Which saturates: 0.2g
Carbohydrate: 49g
Of Which Sugar: 2.5g
Fibre: 11g
Protein: 24g
Salt: 0.09g
Find dietary information for Red Lentils
Value Basics
