red lentils.

Yes, red lentils are highly nutritious, offering a rich source of plant-based protein, fiber, iron, and folate. They support heart health by helping to lower cholesterol and aid digestion through their high fiber content.

Red lentils are an excellent protein source, containing approximately 23.9g of protein per 100g of dry lentils. This makes them a staple for vegetarians and vegans looking to meet their daily protein requirements.

Red lentils are generally not considered keto-friendly as they are high in carbohydrates, containing about 63.1g per 100g. While they are healthy complex carbs, they may exceed the daily net carb limit for a strict ketogenic diet.

Unlike many other legumes, red lentils do not require soaking before cooking. Because they are split and have their skins removed, they cook much faster than whole lentils or beans.

Red lentils cook very quickly, usually taking only 15 to 20 minutes to become soft. They tend to break down and lose their shape, making them ideal for thick soups, stews, and dals.

Red lentils are sweeter and nuttier than green lentils and break down into a puree when cooked. Green lentils are more peppery, have a firmer texture, and hold their shape better in salads or side dishes.

Store dry red lentils in an airtight container in a cool, dry, and dark place like a pantry. When stored properly, they can last for up to a year, though they may take slightly longer to cook as they age.

No, you should not eat red lentils raw. They contain lectins and other anti-nutrients that can cause digestive distress; cooking neutralizes these compounds and makes the lentils safe and easy to digest.