Red split lentils are the most commonly used and quickest-cooking lentil — already hulled and split, they need no soaking and dissolve into a thick, silky soup or dal in 20–25 minutes. These certified organic red split lentils from Just Natural Organic are the essential ingredient in Indian dal, Turkish red lentil soup, and Egyptian koshari — versatile, economical, and highly nutritious. Red lentils provide plant protein (25g/100g), folate, iron, manganese, potassium, and very high dietary fibre. One of the best plant-based protein and iron sources available, with a low glycaemic index. Certified organic by the Soil Association. Plastic-free, home-compostable packaging. Available in 500g. No soaking required. Rinse and cook in a 1:3 ratio for 20–25 minutes. They break down readily — ideal for smooth soups and dal. Add to soups, stews, and curries for protein and body. Use in lentil shepherd's pie or lentil bolognese. Recipe idea — Red Lentil Dal: Fry 1 onion, 3 garlic cloves, 1 tsp grated ginger in oil. Add 1 tsp each cumin, coriander, turmeric, and ½ tsp chilli. Stir in 250g rinsed red lentils and 800ml vegetable stock. Simmer 20–25 minutes until thick and creamy. Season, squeeze in lemon juice, and finish with a tarka: fry 1 tsp cumin seeds and ½ tsp mustard seeds in ghee until popping, pour over the dal. Serve with rice or flatbread. Ready in 35 minutes, serves 4. Nutritional Values per 100g (dry) Energy 1411 kJ / 338 kcal Fat 1g Of Which Saturates 0.1g Carbohydrates 60g Of Which Sugars 2g Fibre 11g Protein 25g Salt 0g Ingredients: Organic Red Split Lentils. FAQs Why are red lentils orange/red when dry but yellow when cooked?Red lentils get their colour from carotenoid pigments. When heated in water, the pigments break down and the lentils turn yellow-orange — this is completely normal and expected. Do red lentils need soaking?No — they are already split and hulled, so they cook very quickly without soaking. Just rinse under cold water to remove any dust. Are lentils a good source of iron?Yes — lentils provide around 3.3mg of iron per 100g (24% NRV). Plant-based (non-haem) iron is less readily absorbed than haem iron from meat, but consuming lentils alongside Vitamin C significantly improves absorption.
