Split lentils

Split lentils are a variety of lentils that have had their outer shell removed and have subsequently been split in half, facilitating their cooking and making them softer and creamier in the final result. They are a basic ingredient in many recipes in world cuisine, especially in traditional legume dishes, stews, soups, and purees.

Origin: Lentils are one of the oldest known crops, originating from the Fertile Crescent region in the Middle East. Split lentils have become popular in various cuisines, such as Indian, Mediterranean, and Latin American, due to their quick preparation and soft texture.

Properties: Split lentils are an excellent source of plant-based protein, fiber, iron, B vitamins, and essential minerals. Their high fiber content contributes to digestive health and helps maintain healthy cholesterol and blood glucose levels. Furthermore, their easy digestion makes them ideal for balanced, vegetarian, or vegan diets.

Synonyms in Spanish from Latin America: In different countries, split lentils may have various names, although they are generally known as "lentejas partidas". However, in some places they may also be called "lentejas peladas" or simply "lentejas descascaradas". It is less common but possible to find them referred to as "frijoles chinos" in certain regions, although this name can cause confusion with other ingredients.