Red lentils

Red lentils are a variety of lentils characterized by their orange or reddish color and soft texture. These legumes are widely used in cooking due to their quick cooking time and slightly sweet, delicate flavor. Unlike other lentils, red lentils are usually hulled and split, which makes them easier to digest and an excellent choice for soups, stews, purées, and traditional dishes like dal in Indian cuisine.

The origin of red lentils dates back to regions of the Middle East and the Indian subcontinent, where they have been cultivated and consumed for thousands of years. Currently, their cultivation extends to various parts of the world, as they adapt well to dry and temperate climates.

Regarding their properties, red lentils are a rich source of plant-based protein, fiber, iron, folic acid, and minerals such as magnesium and potassium. They are ideal for vegetarian and vegan diets, in addition to aiding digestion and helping to control cholesterol.

In Hispanic America, red lentils may also be known as orange lentils or split lentils, although the term "red lentils" is the most common and recognized in cooking recipes.