Red Lentils

Red lentils are a type of pulse, which are edible seeds of legume plants. They are small, lens-shaped legumes that have had their outer hull removed, causing them to split and reveal their reddish-orange interior. They are grown from the plant Lens culinaris.

Manufacturers add red lentils to food products primarily as a source of plant-based protein and dietary fiber. They are also valued for their mild, earthy flavor and soft texture when cooked. They are commonly found in soups, stews, curries, and various snack foods like chips and lentil mixes.

Red lentils are considered a nutritious whole food and are generally recognized as safe for consumption. They are a good source of protein, dietary fiber, and various vitamins and minerals. The FDA considers lentils to be a healthy food choice. As a whole food, red lentils are not typically evaluated by bodies like JECFA or EFSA in the same way as food additives. There are no notable controversies regarding the safety or health effects of red lentils at typical intake levels.