Red lentilsProduct passport

With red lentils the skin is usually no longer around which they are smaller.

Week time: Do not need to be soaked.

Cooking time: Approx. 5 minutes

Chilled: 1 - 2 days

Taste: Lentils generally have a spicy-nutty taste. Red lentils are less spicy than green lentils.

Origin: Turkey

Application: Red lentils are usually in curries, soups and eaten tomato sauces.

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Red lentils are small, skinned, split lentils so they are quicker and easier to digest than whole lentils. Red lentils become a thick puree when you cook them so you can make a delicious soup or dahl (Indian lentil dish). These lentils become soft during the cooking process, so that some salt can be added during cooking.
Lentils do not have to be soaked, have a good taste, are quickly cooked and are full of fibers and proteins. Because they do not have a dominant taste, they are used as an alternative to flour in cakes. Precisely because these lentils do not have a distinct taste, they go well with herbs and spices from the Middle East. Red lentils must be imported into the Netherlands and come from Turkey. In addition to lentil soup and dahl, red lentils also fit well in curries.

View all recipes with red lentils here.