Red Lentil
Pulses represent consumable seeds originating from the legume family, encompassing varieties such as lentils, chickpeas, and other specialty crops.
RED LENTIL "CRIMSON"
Red lentils also called CRIMSON, distinguished by their vibrant reddish-orange color, possess key characteristics:
Distinctive reddish-orange hue.
Soft compared to other lentil varieties.
Mild with a slight sweetness.
Cook quickly, becoming soft, ideal for soups, stews, curries, and purees.
Rich in plant-based protein, fiber, and essential nutrients
Soft texture and appealing color make them suitable for diverse culinary creations.
Popular in Middle Eastern and Indian cuisines, used in various recipes for color and substance.
Red lentils are a staple in kitchens globally, valued for their nutritional richness and adaptability in cooking.
Types of Red Lentils
Red lentils come in various forms, primarily categorized by their size and processing
It’s important to note that “red lentil” and “crimson lentil” are often used interchangeably, typically denoting the same vibrant reddish-orange variety. When incorporating red lentils into recipes, consider the specific type mentioned, as cooking times and textures may differ between whole and split varieties.
WHOLE RED LENTIL
Whole red lentils are unsplit seeds, retaining their integrity without hulling. Key features include
Vibrant reddish-orange.
Firm, distinguishing them from split lentils.
Mild with a slightly nutty undertone.
Longer than split lentils but shorter compared to other whole lentil varieties.
Rich in plant-based protein, fiber, and essential nutrients
Commonly featured in soups, stews, curries, and salads. Maintains shape well during cooking.
Enhances dishes with color and texture, suitable for diverse culinary creations.
Valued for nutritional benefits, supporting a well-balanced and healthy diet.
When prepared, whole red lentils preserve their shape, offering a hearty texture. Widely embraced in various cuisines, they are prized for their nutritional value and ability to enhance the overall taste and texture of meals.
RED SPLIT LENTIL
Whole red lentils are unsplit seeds, retaining their integrity without hulling. Key features include
Vibrant reddish-orange.
Soft and quick-cooking compared to whole lentils.
Mild and slightly sweet.
Cook faster, resulting in a soft, mushy texture.
Rich in plant-based protein, fiber, and essential nutrients
Commonly used in soups, stews, curries, and dal. Ideal for purees and thickening.
Commonly used in soups, stews, curries, and dal. Ideal for purees and thickening.
A staple in global cuisines for creamy and hearty dishes.
Red split lentils contribute to nutritious vegetarian and vegan diets, offering essential nutrients and enhancing the depth of various recipes
Decorticated Whole Red Lentils (Football Lentils)
Decorticated Whole Red Lentils are lentils with the outer skin removed, keeping the seed intact.
Recognized for their vibrant reddish-orange color; occasionally known as “Football Lentils.”
Whole and unsplit, but processed through decortication for culinary use.
Maintain a round shape, requiring longer cooking times than split lentils.
Commonly used in soups, stews, curries, and salads.
Adds both color and texture to a variety of dishes.
Share characteristics with whole red lentils but without the outer skin.
Requires longer cooking times compared to split lentils