What are Red Split Lentils?
Red Split Lentils are by far the quickest to cook of the lentil family. They need no pre-soaking and as they are split (the skins removed so they split naturally into two halves), they cook very quickly.
With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp. Proteins include the essential amino acids isoleucine and lysine. Red Lentils also contain folate, vitamin B1, minerals and dietary fibre.
Store lentils in an airtight container and keep in a cool, dry place away from sunlight.
How do I Cook Red Split Lentils?
First, wash and inspect the dry lentils. Simply pop them in a sieve under running water and check them for any debris and make sure they’re rinsed and clean.
Put them in a pan with water or broth (use 1 1/2 cups of liquid to 1 cup of lentils). Flavour with herbs, garlic or onions but DON’T USE SALT. Salt will toughen the lentils if added at the beginning of cooking.
Bring to the boil, then turn down and simmer. Stir them now and again to prevent sticking to the pan.
Cooking time depends on whether you want them for salads, a thick puree or to turn into mush. Around 15 minutes will start to turn them into a puree, 25 minutes you’ll have mush. Cook them for around 10-15 minutes if you want to use them in a salad, you want a tender but firm texture and for them to still hold their shape.Red Split Lentils
Soak: No
Cook: Simmer for 15-20 mins.
Pressure cooker: 4-6 min
