Red Lentils
Lens culinaris var. rubra · red lentils · masoor dal
Red Lentils: what every chef needs to know
Red lentils are the hulled and split variant of regular lentils, exposing the red core of the lentil kernel. By removing the husk, red lentils cook considerably faster than green or black lentils (15–20 minutes without soaking) and soften to a mushy consistency: ideal for dal, soups and sauces. The husk contains much of the fibre; split red lentils therefore have slightly less fibre than unhulled varieties but are easier to digest. Protein content is comparable to green lentils (25.8g per 100g dry). In Indian cuisine, masoor dal (red lentils) is the basis for dal tadka: a richly spiced lentil soup finished with a fried spice mixture (tadka or tarka) of garlic, onion, cumin and chilli in ghee or oil. In Levantine cuisine, red lentils are the base for mercimek çorbasi (Turkish lentil soup) and shorbat adas (Arabic lentil soup). In British and Dutch kitchens, red lentils are increasingly used as a meat substitute in pasta sauces and stews due to their quick cooking time and good protein content. Store dry in an airtight container at a maximum of 20°C.
Red Lentils: nutritional values per 100g (droog)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 172421, rode gesplitste linzen) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 172421, rode gesplitste linzen).
Red Lentils: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Indian linzensoep of red lentils afgemaakt with a smaakexplosie of garlic, cumin, chili and tomato paste fried in ghee (tadka), served with basmatirijst of naan.
Turkish fluweelzachte red linzensoep geblendered with onion, carrot, cumin and bell pepper, afgemaakt with lemon and dried mint.
Dutch red linzensoep of vegetables, red lentils and vegetable stock, geblendered and seasoned with cumin, bell pepper and fresh parsley.
Red Lentils: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Spoel red lentils meerdere keren until the water clear is; boil in 3:1 water without lid until the lentils completely papperig are and yellow schuim is opgegaan; eindig with tadka for smaakdiepte.
heat ghee of neutral oil over high heat; add cumin seeds to until they pop (5 sec); add finely chopped onion, garlic and chili to; fry 30 seconds; pour directly over the dal for maximum aroma-effect.
boil red lentils with soffritto and broth 20 minutes; blend completely smooth for a fluweelzachte soup; herbs with cumin, bell pepper and lemon. no extra thickening agent nodig.
Red Lentils: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Red Lentils: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Red lentils are available year-round as a storage product.
Red Lentils: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Red Lentils: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
a dry Riesling with fresh acidity and citrus notes pairs with herbal dal and Indian-geïnspireerde red linzengerechten; the acidity cuts through the rijkheid of the ghee-tadka.
- Alsace Riesling AOC
- Mosel Kabinett trocken
aromatic Gewürztraminer with lychee and gembertonen complements the exotische kruidenmix of dal tadka and Indian linzengerechten.
- Alsace Gewurztraminer AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Red Lentils
What is the difference between red and green lentils?
Red lentils are hulled and split (skin removed) and cook quickly to a mushy texture (15–20 minutes) — ideal for dal and soups. Green lentils are unskinned, firmer and hold their shape better after cooking (25–30 minutes); suitable for salads and side dishes.
Why rinse red lentils before cooking?
Red lentils collect dust, skin remnants and sometimes small stones during production. Several rinses until the water runs clear also removes loose starches that would otherwise cause foaming and affect the flavour.
Can I use red lentils as a meat substitute?
Yes. Red lentils are an excellent meat alternative in pasta sauces (bolognese-style), stews and burgers due to their high protein content (25.8g per 100g dry) and quick cooking time. They absorb flavour well and give a hearty, soft texture when used in umami-rich sauces.
At what temperature should you store Red Lentils?
Store Red Lentils at 10-20°C dry (oncooked); 2-4°C (cooked, max. 4 days), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Red Lentils professionally?
The primary professional technique for Red Lentils is Dal prepare at 100°C for 15-20 min. Always verify core temperature with a calibrated probe thermometer.
Does Red Lentils contain allergens?
Red Lentils is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
