Red Lentils are a medium size, quick cooking lentil that's the main ingredient in Indian Masoor Dal, a spiced red lentil soup. They're deep orange to red in colour and are about 1/2 to 3/4 cm wide with a mild, earthy flavour and soft texture. Red Lentils do not hold their shape and turn yellow when cooked. Red Lentil Facts Red lentils are whole dried lentils with their outer covering removed. The salmon-coloured seed within is split and they are then sold as red lentils. Red lentils contain slightly less fiber than green lentils, due to the seed skin being removed. However, they still provide plenty of beneficial soluble and insoluble dietary fiber. According to Health Canada's Nutrition Database, one cup of cooked red lentils contains 21 grams of fiber. Lentils are one of the world's most important protein sources, with about 30% of calories from protein. In fact, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp. In addition to fiber and high-quality vegan protein, lentils contain B vitamins, folic acid, dietary fiber, vitamin C, B vitamins, essential amino acids and trace minerals, and antioxidants. Tasty Tips and Storage Red lentils become entirely disintegrated and mushy when cooked and do not hold their shape. This means they're best suited for pureed dishes such as soups, stews, curries, spreads and Indian dhals, hummus, pate, or as a central ingredient in vegan lasagna. Lentils do not need to be soaked overnight although they should be rinsed before cooking. Since red lentils are split, they take about half as much time to cook as their whole counterpart, typically just a half hour or so. Basic cooking instructions: Pick over lentils to remove any dirt, rinse them and drain. Cover 1 cup of Red Lentils with 3 cups of water or broth. Bring to a boil. Reduce heat and simmer 10-15 minutes or until tender.