Red split lentils are a type of lentil that has been hulled and split in half. They are the most common type of lentil used in cooking, particularly in Indian and Middle Eastern cuisine. Red split lentils have a vibrant orange-red color and a mild, nutty flavor. They cook quickly, often in as little as 15-20 minutes, and are a good source of protein, fiber, and essential nutrients like iron and folate. They are often used to make dal, soups, stews, and curries, and can also be used as a meat substitute in vegetarian dishes. Because they cook quickly and break down easily, red split lentils are also commonly used as a thickener in soups and sauces. Rich in protein, fiber, and essential nutrients like iron and folate, they cook quickly - often in just 15-20 minutes - and are ideal for dal, soups, stews, curries, and as a meat substitute in vegetarian dishes. They can also be used as a thickener for soups and sauces.

Nutritional Information Per 100g:

• Calories : 350k cal
• Protein : 23g
• Fat : 2g
• Saturated fat : 0g
• Carbohydrates : 60g
• Salt:0g
• Sugar : 0g
  
• Fiber : 2.5g

Ingredients :

• Masoor dal

Origin : India