A type of legume, red lentils are nutrient dense and a great plant-based source of protein and fiber in meals.
Lentils are similar to beans, like garbanzo and great northern, but take less time to cook and don’t have to be soaked before cooking.
They are full of protein, potassium, folate, fiber, and many vitamins and minerals. There are many types of lentils–brown, green, red, yellow, and more. Red lentils are “split,” meaning they are processed into smaller pieces, and take the least amount of time to cook.
Because of their size and texture, red lentils can disintegrate, so instead of staying whole in larger pieces, they become somewhat mushy and act as a thickener in meals. This is perfect for soups, stews, and casseroles.
To cook red lentils, bring about 1½ cups water and 1 cup dry lentils to a boil, then simmer until tender, about 10 to 15 minutes. If you’re cooking them in a soup or stew, just add them when there’s about 15 to 30 minutes left in the cooking time.
This article provides great information and graphics explaining more about lentils.
RED LENTIL RECIPES
We have not tested all these recipes. If you make one and it turns out well, make sure to let us know. If you post a photo on social media, tag us! (Instagram: @core.goods, Facebook: @coregoods)
Sweet Potato & Red Lentil Soup
Coconut Red Lentil Dahl
Red Lentil Patties with a Garlic-Herb Tahini Sauce
Curried Red Lentil Hummus
3-Ingredient Lentil Tortillas
Very Veggie Lentil Bake
Spicy Mexican Red Lentils
Vegetable Potato Fritters
Red Lentil Veggie Nuggets
These are just some recipe suggestions. There are thousands of recipes on the internet–just search “red lentils recipes” on Pinterest or Google.