Red Lentils
| Botanical Name : | Lens Culinaris |
| English Name : | Red Lentils |
| Hindi Name : | Masoor Dal |
| Family Name : | Fabaceae |
Cultivation
Canada, Turkey, Australia, India, Nepal, Africa.
Red lentils are yellow lentils that have been hulled and split. They are a light red to orange color, small in size, and create a very smooth puree when cooked. Because they have been hulled and split, red lentils are also the quickest cooking variety.
Varieties
Red Lentils, Red Split Lentils, Machine clean, Sortex Type.
Red Whole Lentils without skin Sortex type (FootBall).
Oil Polish, Water Polish.
Nutrition Value
Carbohydrates, Sugars, Dietary fiber, Fat, Protein, Vitamin C, Calcium, Magnesium, Phosphorus, Potassium, Sodium and iron.
Lentils are high in fibre, and complex carbohydrates, while low in fat and calories. Their high protein content makes lentils a perfect option for those looking to boost their protein intake.
Usage
Used for making dhal’s.
Packing
50 kgs, 25 kgs, 15 kgs.
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