Split red lentils

Split red lentils are a variety of lentils known for their orange color and soft texture once cooked. These lentils are obtained by splitting whole red lentils in half and removing their skin, which considerably speeds up their cooking time and makes them ideal for preparing purees, soups, and creamy stews.

Originating from the Middle East and South Asia, red lentils are very popular in Indian cuisine, where they are used in dishes such as dal. Their cultivation has spread throughout the world due to their versatility and short cooking time.

Regarding their nutritional properties, split red lentils are an excellent source of plant-based protein, dietary fiber, iron, and B-complex vitamins. They are low in fat and help improve digestion, provide sustained energy, and promote cardiovascular health.

In the culinary sphere of Hispanic America, split red lentils can also be found under names such as orange lentils or simply split lentils. Although most consumption in the region tends to be of brown or common lentils, red lentils are gaining popularity due to their quick cooking time and soft texture, which is ideal for creams.