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Also known as: masoor dal, split red lentils, red lentils, Masur Dal
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A simple and soulful Bengali comfort food made by boiling red lentils until soft and creamy. Finished with a drizzle of pungent mustard oil, this dish is the epitome of home-cooked simplicity, perfect with steamed rice.
A classic Bengali lentil soup featuring red lentils and crispy fried bitter gourd. This unique dal has a mild bitterness that is believed to cleanse the palate, making it a perfect start to any meal.
A classic Assamese sour lentil soup, this Thekera Tenga Dali gets its signature tangy kick from dried Garcinia pedunculta (thekera). It's a light, comforting, and soupy dal made with red lentils, traditionally served with steamed rice for a wholesome meal.
A light and comforting lentil soup from Assam, made with red lentils and leafy greens. Its unique, subtle alkaline flavor comes from 'khar', making it a truly distinct regional classic.
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.
Yes, red lentils are beneficial for weight loss because they are high in dietary fiber and protein, which promote satiety and keep you feeling full longer. Their low fat content and complex carbohydrates provide sustained energy.
Naturally, red lentils are gluten-free and safe for those with celiac disease or gluten sensitivity. However, always check packaging for potential cross-contamination if they are processed in a facility that handles wheat.
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 is a versatile ingredient found in cuisines around the world. With 358 calories per 100g and 23.9 grams of protein, it's a nutritious addition to many dishes.
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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.
