Organic Red Split Lentils

From: £3.89

(£3.89 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 and organic French style lentils.

Ingredients: Organic Red Split Lentils

Origin: Turkey

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

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


Nutritional Information

Organic Red Split Lentils (cooked) are high in Folate, Thiamin (B1), Pyridoxine (B6), Pantothenic Acid (B5), Zinc and a source of Magnesium, Iron, Copper, Phosphorus and Manganese (per 90g serving)

Typical Nutrient Values of Cooked Red Split Lentils: Amount per 100g: Amount per serving
% Reference intake (RI) per serving
Energy 486kj/116kcal 437kj/104kcal 5.20%
Fat 0.4g 0.36g 0.51%
of which saturates 0.1g 0.09g 4.50%
Carbohydrate 20.1g 18.09g 6.95%
of which sugars 1.8g 1.62g 1.80%
Fibre 7.9g 7.11g
Protein 9g 8.10g 16.20%
Salt 0mg
Typical Vitamin/ Mineral Values: Amount per 100g: Amount per serving
% Reference intake (RI) per serving
Folate 181mcg 162.90mcg 81.45%
Thiamin (B1) 0.90mg 0.81mg 73.63%
Pantothenic Acid (B5) 2.10mg 1.89mg 31.50%
Pyridoxine (B6) 0.50mg 0.45mg 32.14%
Manganese 0.50mg 0.45mg 22.50%
Phosphorus 180mg 162mg 23.14%
Iron 3.3mg 2.97mg 21.21%
Copper 0.3mg 0.27mg 27%
Magnesium 122mg 109.80mg 29.28%
Zinc 4.80mg 4.32mg 43.20%

Reference Intake (RI)

The Reference Intake (RI) refers to the recommended daily amount of a specific nutrient.

To read more about how we display our nutrition data click here


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.