Description
Red Split Lentils are the easiest red lentils to use by far the quickest to cook of the lentil family
They need no pre-soaking unlike many legumes and as they are split - the skins are removed so they split naturally into two halves allowing them to cook very quickly
Produced in Turkey
Nutritional Info per 100G
Energy 1389 kJ
Energy 322 kCal
Fat 1.30g
Saturates 0.20g
Monosaturated 0g
Polyunsaturated 0g
Carbohydrates 56.3g
Of which Sugars 2.4g
Fibre 4.9g
Protein 23.8g
Sodium 0.036g
Salt 0.09g
Packed in Unit that handles Sesame, Celery and Mustard
Red Split Lentils Organic - Quick Reference
What is it?: Organic red split lentils are hulled and split lentils that cook quickly and break down to a soft texture.
Flavour: Mild, earthy and gently nutty.
Common uses: Dhal, soups, stews, curries, purees, patties and thickening savoury dishes.
Pairs well with: Cumin, turmeric, coriander, garlic, ginger, tomato and chilli.
How to use: Rinse, then simmer until tender; no soaking is normally required.
Compare with: Green and dark lentils hold their shape, while red split lentils soften and thicken the cooking liquid.
Substitute: Yellow split lentils or split peas can be used, although cooking time and texture will differ.
Storage: Keep dry and airtight away from moisture and strong odours.
Good to know: Their quick breakdown makes red split lentils especially useful for creating body in soups and dhal without blending.
