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Organic Red Split Lentils

$2.48 per 250g

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SKU: 500301
Product Info Expand
Organic Red Split Lentils are a colourful and flavour filled pulse. More orange than red, they have a light nutty flavour and aroma. With no need to pre-soak and quick to prepare; they are great intact in salads and burgers, or can easily be cooked to a lush creamy consistency perfect for traditional Indian recipes. These premium Red Split Lentils are Certified Organic and are grown and processed without any artificial inputs. They have no added preservatives and are non GMO.
Nutritional Info Expand
Serving Size

50g

Nutritional Information Per serve Per 100g
energy 670kJ 1340kJ
protein 13.5g 27.0g
fat total 0.5g 1.0g
fat saturated 0.2g 0.3g
carbohydrates 21g 42.0g
sugars 0.5g 1.0g
sodium 2.5mg 5.0mg
dietary fibre 9g 18.0g
Ingredients and Allergens Expand
Ingredients

Organic Red Lentils. Preservative Free, Non GMO.

Allergens

No known Allergens. This product may contain traces of other Allergens.

Other Details Expand
Country of Origin

Turkey

Storage

Store in an air tight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.

Shelf Life

Up to 24 months when stored as above. See Best Before date.

How to Use

As Red Split Lentils cook much more quickly than whole lentils, it is not necessary to pre-soak them before cooking. However, some people may choose to do so for 30-60 minutes to reduce any remaining Saponin, a naturally occurring coating on seeds and pulses. Uncooked red lentils can be well rinsed and then added directly to curries and hotpots, simmering for 20 minutes or until soft. Perfect for traditional Indian Dahl’s and thick lentil soups; cook with spices and vegetables, adding water or stock as needed, till creamy and luscious - about 30 minutes. To pre-cook red lentils, rinse thoroughly before bringing to boil in a pot of water at a ratio of 1:5. Let boil for 10 minutes, before reducing to a simmer for a further 5-10 minutes or until soft but still intact. Do not add salt to water, as this can cause the ‘skin’ to become tough. Cooked lentils can be added whole to salads and wraps; made in to irresistible vegan lentil burgers with besan flour, spices and fresh herbs; or pureed to thicken savoury dishes.

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