Lentils (Red Split)
Z E R O - W A S T E
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Red split lentils are made from removing the outer skin of a red football lentil and splitting it in two. They are low in fat, high in fibre and protein and are very quick and easy to cook. Split lentils become very mushy when cooked and do not retain their shape. They are most popularly used in Indian cuisine to make Dahl. Unlike dried beans and peas, there is no need to soak them before cooking.
Like pasta, red lentils can be cooked in a pot of boiling, salted water, and for approximately 20 minutes (tender with a slight bite), or until desired texture. Red lentils are earthy and mild in flavor.
Our Red Split Lentils are of the 'Big Red Ruby' variety, and are grown in Australia
NON GMO. NATURALLY GROWN