Red Lentil

Red lentil is a small, lens-shaped pulse with a salmon-pink to orange hue, often sold split and skinned. Mild and slightly sweet, it cooks quickly and tends to break down into a creamy puree, turning golden as it simmers; common in soups, dals, and thickened stews, as well as dips and fritters. Typically sold as split red lentils (masoor dal); whole red lentils are less common.

Domesticated in the Fertile Crescent, lentils spread across the Mediterranean and South Asia; the red, hulled type became a staple in Indian, Nepali, and Middle Eastern cuisines. Major producers today include Canada, India, and Turkey, with red lentils commonly processed by hulling and splitting to speed cooking.