Red Lentils

Red lentils are renowned for their fast-cooking time but tend to soften and become mushy, making them particularly well-suited for thickening soups, stews, and sauces. Whole red lentils require longer cooking times compared to split red lentils. In terms of composition, lentils are often categorized alongside beans and peas and are recognized as an excellent source of plant-based protein. Our sourcing partner sources its red lentils from Australia and Canada, ensuring reliable distribution across the Indian subcontinent.