Red Split Lentils – TRS

In India they are called Massor Dal or Ulundhu. Red lentils have a delicate, nutty taste and are used to make soups, stews and pasta sauces, as well as delicious spicy dhals.

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Using Red Split Lentils

Red lentils do not hold their shape as well as the Green or French lentils and go mushy if left simmering for too long. However, this is not necessarily a bad thing, as red lentils are fantastic forĀ thickening up soups and sauces. If you want red lentils to keep a firmer shape, only cook them for about 10 minutes in boiling water.

These red lentils have been pre-hulled and split (splitting occurs naturally after the outer skin has been removed). They are one of the most common lentils available and are the quickest to cook.

Additional information


1kg, 2kg, 500g, 5kg


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