Red Lentils are known for their delicately sweet flavour. They cook relatively quickly and tend to turn mushy and for that reason are most commonly used for making Lentil Soups and Lentil Stews. Red Lentils – as opposed to brown and green lentils – have the shortest cooking time; around 15-20 minutes.

Red Lentils readily take on the flavour of foods they are cooked with, which makes them ideal as a food to puree them with other types of food. Lentils are rarely responsible for any type of alergic reaction. And of course with their high protein content they make an ideal meat subsitute.

Nutritional Value of Red Lentils:

Red lentils contain less fibre than green lentils (11% as oposed to 31%).