Split red lentils typically cook in about 15–20 minutes and often do not require pre-soaking.
Red lentils are commonly used in soups, stews, curries and dal, and as additions to salads and casseroles. Red lentil flour is used as a thickener and in pancakes, pasta, baked goods, and other savory or sweet recipes.
Store red lentil flour in an airtight container in a cool, dark place. When stored properly it can remain fresh for up to 1.5 years.
Several product descriptions include a California warning that consuming the product can expose you to chemicals, including lead, and provide a reference to the P65 information URL.
Red lentils are offered as whole lentils, split/halves, and as powdered (flour) forms.
Available package weights range from 16 ounces up to 288 ounces, with common labeled weights including 16, 48, 64, 160, 240 and 288 ounces.
Product details often highlight protein, fiber, and vitamins and minerals such as iron, calcium and phosphorus. Many listings are labeled vegan, non‑GMO and USDA Organic. One flour description notes it is trans fat‑ and cholesterol‑free and states it doesn't contain gluten, with a cross‑contact caveat.
Labels vary: some indicate “State of Readiness: Needs to Be Fully Cooked,” while others list “State of Readiness: Ingredient.” Pre‑package preparation is described as either “Raw” or “Dried.”
Some listings specify India as the country of origin, while others list “Varies, Please See Label.”
