red lentils
Quick-cooking legume variety
Red lentils are a variety of lentil with their seed coat removed, revealing the orange-red interior.
They cook faster than other lentils and break down into a soft, almost creamy texture, making them ideal for soups, stews, and Indian dal: The red lentils dissolved into the curry.
Despite the name, cooked red lentils turn golden-yellow.
- dehullingRemoving seed's outer layer
- protein-richAbundant in amino acids
- dalStewed split legumes
- Indian cuisineSouth Asian culinary tradition
- soupCooked liquid dish
legume · drought-resistant · fasting traditions · Ethiopian cuisine · fiber-rich · nitrogen fixation · ancient agriculture · staple food · food security · budget friendly · iron source · crop rotation · Middle Eastern cuisine · stew · one pot meal · pressure cooker · quick cooking · puree