Home Beans & pulses Lentils Organic Red Split Lentils

Organic Red Split Lentils

From: £3.98

(£3.98 inc. VAT)



Organic Red Split Lentils make delicious dahl.

Organic Red Split Lentils cook differently to most other lentils and become a soft pulp which is comforting and warming on a cold day. If you are wondering which recipes these lentils are best for, choose dahls and soups with rice and aromatic spices.

One serving of these tasty organic red lentils (90g) is high in Folate, Iron, Thiamin (B1), Pyridoxine (B6), Pantothenic Acid (B5) and Zinc.  Due to their soft consistency red lentils create a great binding base for lentil bakes and nut loaf.If you are looking for a recipe to get started, try our vegetable and lentil soup.

Because they cook quickly red lentils are one of the more convenient whole food options for vegetarian and vegan diets.  They combine well into tomato pasta sauces and stews for added protein in the place of meat.

If you like red lentils but want to try a new variety we also stock organic brown lentils, organic green lentilsorganic beluga lentils, organic French style lentils and organic whole red lentils

Ingredients: Organic Red Split Lentils

Origin: Turkey

Allergen Information: Packed on premises that handle gluten, tree nuts, sesame, soya, peanuts, celery, mustard

Note: Requires cooking before consumption. As these lentils are split they will not sprout.


Nutritional Information

Typical Nutrient Values: Amount per 100g:
Energy 1360kj/323kcal
Fat 1.6g
of which saturates 0.2g
Carbohydrate 41.9g
of which sugars 2.3g
Fibre 18.7g
Protein 25.8g
Salt 0.04g

Cooking Instructions

  1. Lentils don’t require pre-soaking before you cook them but soaking them will reduce their phytate content.
  2. Rinse the lentils first to remove any natural dust or debris.
  3. Fill a pan with 3 cups of liquid to 1 cup of lentils – the lentils will triple in size so use a large pan.
  4. Boil and cover, reducing the heat to a simmer and then cook until tender (10-15 mins)
  5. Add salt at the end of cooking – adding it during cooking will result in tough lentils.


For optimum freshness keep in a cool place away from moisture and direct sunlight.  Store in a tightly sealed bag or container.


Family Tip:

  1. Red Lentils are great when you are in a rush as they don’t require pre-soaking.
  2. We use them in Indian dahl recipes (our favourite is turmeric and lemon) or in a Sunday nut roast.
  3. We also use them for added protein in pasta sauces, soups and stews.