Dried red lentils

Red lentils are a type of small legume with an intense orange or red color, very popular in Middle Eastern and Indian cuisine, as well as in various culinary preparations worldwide. Unlike other lentils, red lentils are split and peeled, which allows them to cook quickly and break down easily, resulting in a smooth and creamy texture ideal for soups, purées, and stews.

Their origin is primarily in the Indian subcontinent, although today they are also cultivated in countries such as Turkey, Egypt, and Australia. They are an important source of plant-based protein, dietary fiber, iron, folic acid, and other essential minerals, making them a nutritious and healthy food, perfect for vegetarian and vegan diets.

Among their properties, their low fat content and high content of complex carbohydrates stand out, which provide sustained energy, in addition to containing antioxidants and phytochemicals beneficial for the cardiovascular system and digestion.

In Hispanic America, dried red lentils may also be known as orange lentils or split red lentils, although the term "red lentils" is generally sufficient to identify them in culinary recipes.