Red Split Lentils

Red split lentils are dried, dehulled, and split seeds of the lentil plant (Lens culinaris). They are a type of legume, commonly grown in the Middle East and India. After harvesting, the lentils are split in half and the outer skin is removed, resulting in faster cooking times.

Red split lentils are often used as a source of protein and fiber in vegetarian and vegan dishes. They are frequently found in soups, stews, curries, and dips, where they break down to create a thick, creamy texture. Their mild flavor also makes them a versatile ingredient that can absorb the tastes of other foods.

Red split lentils are a nutrient-dense food, providing protein, fiber, and various vitamins and minerals. The U.S. Food and Drug Administration (FDA) generally recognizes lentils as safe (GRAS) when used for food. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated lentils and their components. Consuming lentils as part of a balanced diet is associated with various health benefits, such as improved blood sugar control and heart health.