Red Split Lentils are one of the most common types of lentils. Lentils receive their scientific name, Lens culinaris, from their curved lens-shaped seed. They are a type of legume that is native to Western Asia and North America. Many countries enjoy lentils as a dietary staple, as they offer an earthy, mild, nutty flavor that works well in various recipes. Canada leads the world’s production of lentils, followed by India. Red Split Lentils are deep orange to rich red in color with a mild, earthy flavor and soft texture. Lentils are often overlooked, even though they’re an inexpensive way of getting a wide range of nutrients. For example, they’re packed with B vitamins, magnesium, zinc and potassium. In addition, lentils are made up of over 25% protein, which makes them an excellent meat alternative. They’re also a great source of iron, a mineral that is sometimes lacking in vegetarian diets.
High in protein and complex carbohydrates
Quick and easy to prepare (cooks in 15 – 20 minutes)
A low fat food
perfect for hearty soups and stews
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