Red Split Lentils


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Red split lentils are made from removing the outer skin of a red football lentil and splitting it in two. They are low in fat, high in fibre and protein and are very quick and easy to cook. Split lentils become very mushy when cooked and do not retain their shape. They are most popularly used in Indian cuisine to make Dahl. Unlike dried beans and peas, there is no need to soak them before cooking.

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250g, 500g, 1kg