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GLP-1 Friendly
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High Protein
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High Fiber
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Bob's Red Mill Red Lentils, High Protein, 27 oz
$19.28
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Product Details
Red lentils in a 27 oz resealable pouch. One ingredient, no soaking, and about fifteen minutes from dry to done — the fastest-cooking lentil there is.
The thing to know before you buy: red lentils break down as they cook. They lose their shape and thicken into a purée. That makes them right for dal, soup, stew, curry and dips, and wrong for a salad or anything that needs the lentils to stay intact — use brown or green for that.
Bob's Red Mill sources these from the Palouse Valley in Washington and Idaho. Non-GMO Project Verified and Kosher Pareve. Bob's Red Mill does not label this product gluten free; their tested gluten-free lines are sold separately.
Ingredients
Nutrition Information
| Servings per container | About 15 |
|---|---|
| Serving size | 1/4 cup (50g) |
| Calories | 190 |
| Total Fat | 1g (1% DV) |
| Saturated Fat | 0g (0% DV) |
| Trans Fat | 0g |
| Cholesterol | 0mg (0% DV) |
| Sodium | 0mg (0% DV) |
| Total Carbohydrate | 33g (12% DV) |
| Dietary Fiber | 7g (25% DV) |
| Total Sugars | 1g |
| Includes Added Sugars | 0g (0% DV) |
| Protein | 12g |
| Vitamin D | 0mcg (0% DV) |
| Calcium | 11mg (0% DV) |
| Iron | 3mg (15% DV) |
| Potassium | 500mg (10% DV) |
Bob's Red Mill Red Lentils, High Protein, 2...
$19.28
Questions About This Product
The things people actually want to know before they cook with it.
How long do red lentils take to cook?
Fifteen to twenty minutes at a simmer from dry. There is no soaking stage, so that is the whole cooking time. They are done when the pieces have collapsed and the pot has thickened, not when they are still separate and firm.
What is the water to lentil ratio?
Three cups of water to one cup of dry red lentils is the standard ratio for soup, dal or a purée. Use closer to two cups of water if you want something thick enough to spoon onto a plate, and remember that they keep thickening as they cool, so pull the pot slightly looser than the texture you are aiming for.
Do red lentils need soaking?
No. Red lentils are split and have had the skin removed, so water gets in immediately and they cook in about fifteen minutes without any soak. Rinse them in a sieve first to wash off dust and loose starch, then cook straight away.
Why do red lentils turn to mush?
Because the seed coat has been taken off. The skin is what holds a lentil in one piece while it cooks, and red lentils are sold split and hulled, so the soft starchy interior is exposed and disperses into the liquid. This is the point of them rather than a fault. If you need lentils to stay whole, use brown, green or Puy, which keep their skins.
Why are my red lentils still hard after half an hour?
Almost always one of two things: acid went in early, or the lentils are old. Tomatoes, vinegar, lemon and wine slow the breakdown of pectin in the cell walls, so add them once the lentils have already softened. Dried pulses stored a long time in warm, humid conditions also develop a resistance to softening that no amount of extra simmering fully fixes.
Can I use red lentils in place of brown or green lentils?
Only where the shape does not matter. In soup, dal, curry, a thickened stew or a dip they work and cook faster. In a lentil salad, a warm side dish or anything where you want distinct lentils in a fork, they will not work, because they fall apart. Going the other way is also uneven: brown and green lentils in a dal recipe stay intact and take two to three times as long.
Are red lentils the same as masoor dal?
Yes. Split red lentils are what is sold as masoor dal in Indian cooking, so an Indian recipe calling for masoor dal takes these directly. They are not the same as toor dal, chana dal or moong dal, which come from different pulses and behave differently in the pot.
Why does the pot foam up when they cook?
Starch and saponins released from the split lentils rise as foam, which is normal and harmless but will boil over quickly. Rinsing before cooking removes some of it, skimming the first minute or two removes more, and leaving the pan no more than half full and the lid ajar keeps it in the pot.
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