Red Lentils
Lentils are one of the oldest, most nutritious staples that have been part of history and culture for over 8,000 years and they are easy to cook.
Since 1980, Turkey has been the largest red lentil exporter, while Canada, Syria, Australia, Nepal and India supply the remainder of the world’s red lentil export markets. We offer superior quality red lentils in variety of packaging for both football and split varieties. The dehulled red lentils are consumed around the world in two forms which are the footballs (whole form) or in split form. Red lentils are easy to cook and are eaten for their high nutritional value.
Type:
Red Whole Lentils (Football) with Husk
Red Whole Lentils (Football) Decorticated without Husk
Red Split Lentils
General Specifications:
2% foreign material +2% unhusked
1% foreign material +1% unhusked
0% foreign material +0% unhusked (Sortex Cleaned)
Packing:
Packing options vary from 15Kg up to 50Kg polypropylene bags. Custom packaging as well as private labels is available according to customer specs.
Description:
With approximately 26% of their calories from protein, lentils and generally any pulses or legumes have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp. They are an important part of the diet in many parts of the world, especially in the Indian subcontinent which has large vegetarian populations.
Red lentils are sweeter than brown lentils and cook faster – within twenty minutes. They are perfect for soups and stews. Red lentil is marketed as a whole seed, but 90 – 95 percent of red lentils are de-hulled before it is eaten. De-hulled lentil is consumed in whole form (footballs) or in split form.
Pods are less than 2.5 cm (one inch) in length and contain one or two seeds. Most of the seed is produced on branches that form on the middle and lower nodes of the main stem.
Lentils are commonly used to substitute meat in vegetarian diets due to their high protein content. They are also a good source of cholesterol-lowering fiber. Their high fiber content also helps to manage blood-sugar disorder by preventing blood sugar levels to rise rapidly after a meal. Also with their high foliate and magnesium content, lentils contribute to heart and general health.
Whole Red Lentils : Whole Red Lentils are 1/2 cm wide with a mild, earthy flavor and soft texture. These lentils are crimson, which is a deep orange-red color. Whole Red Lentils have traditionally been used as a meat substitute. 
Decorticated Whole Red Lentils (Also known as: Footballs) : The Red Footballs are also made from the Whole Red Lentil. The skin is removed from the lentil, leaving the inside portion of the seed whole (not split). The result is a beautiful intact, reddish-orange polished product. They are cultivated and processed under strict industrial standards. Lentils belong to the legume family and are found in many varieties and colours. About 3-4 lens shaped seeds which are storehouse of proteins and carbohydrates are encased within the pods. The football lentils are those lentils which have been processed in the mills and dehusked to remove the outer layer.
Split Red Lentils (Also known as: Lentille, Masoor, Mercimek) : Split red lentils are made from splitting the whole red lentil. The skin is removed and the remaining reddish-orange seed is then split into two halves. A product of India, Nepal, Turkey & Canada mainly and among the best in the world known for quality. Lentil split dal comes in different varieties and colors which include red, green, yellow and brown. Unlike beans, split lentils are easy to prepare and take considerably less time to cook. Lentil split dal is basically part of legume family and is grown for its lens shaped seeds.
GREEN LENTILS
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