Organic Red Split Lentils

$2.64$9.98 lbs

1 lb $9.98
3 lbs $15.98
5.33/lb you save $4.65
5 lbs $19.98
4.00/lb you save $5.98
10 lbs $29.98
3.00/lb you save $6.98
15 lbs $43.98
2.93/lb you save $7.05
20 lbs $55.98
2.80/lb you save $7.18
25 lbs $65.98
2.64/lb you save $7.34
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  • — Certified Organic, Non-GMO, Kosher
  • — Very low in Saturated Fat,
  • — Cholesterol and Sodium
  • — A Good Source of Thiamin, Iron,
  • — Phosphorus, Manganese,
  • — Dietary Fiber and Folate

People have been enjoying nutritional lentils benefits for millennia as it’s a proven fact that they’ve been included in our ancestors’ diet as far back as 13000 years. Lentils are a type of legume, which is easy to cook and contains a lot of protein and minerals. It’s an excellent food for everyone as lentils are gluten-free and are safe to eat even for babies. Organic Red Split Lentils from Food To Live are of top-quality and free from dangerous contaminants and toxic additives.

Types of Lentils: How Are They Different?

There are many types of lentils cultivated today. The most popular of them are:

  • Beluga lentils (small and black)
  • Red lentils
  • Puy lentils (blue-gray)
  • French lentils (green)
  • Yellow lentils
  • Masoor lentils (brown and yellow inside)

The nutritional value of lentils remains almost the same regardless of their type, so the only real differences between them are flavors. Note that colors also indicate how well the legume will keep shape when cooked.

Red lentils have a sweet, nutty tang to them and don’t hold shape at all. Brown lentils are milder to the taste and hold their shape well. Green lentils take a bit longer to cook and retain their firm texture. They are perfect for salads.

Remember that lentil chips or split lentils cook very fast and don’t hold their shape regardless of type.

Lentils Benefits for Health

Various health organizations advise consuming 1-2 servings of legumes per day as this helps promote the health of your cardiovascular and digestive systems. Lentils, in particular, are one of the best choices as they are low in calories and high in nutrients. There are many types of lentils, including, beluga, puy, yellow, green, and red. They differ a little in flavor and firmness when cooked, but their nutritional value is almost the same.

Lentils Nutrition: Dietary Fiber, Protein & Carbs

One of the most significant lentils benefits is their high nutritional value as opposed to low-calorie count. These legumes contain about 20 grams of carbs in a ½ cup of cooked seeds, but they are offset by 8 grams of dietary fiber, which slows down their absorption. Therefore, you can include lentils in a low-carb diet.

The lentils protein content is also an important benefit of this food as it’s the richest source of amino acids among legumes. They are great for vegans, vegetarians, bodybuilders, and everyone else who wants to get more protein without consuming many calories and fats. You’ll need to eat lentils and rice (brown) to ‘complete’ amino acid chains as all plant proteins are ‘incomplete.’ However, they are easier to digest than meat.

How to Cook Lentils

Lentils don’t require pore-soaking so that you can cook them very fast. It’s what gives them a significant advantage over other legumes.

Cook rinsed lentils in broth or water using about 3 cups of liquid per every cup of lentil beans. Bring to a boil, cover the pan, and let simmer until they are tender. Add salt at the very end.

Ways to Enjoy Organic Red Split Lentils from Food To Live

As lentils have a mild flavor, they can be included in almost any type of dish. The best ways to enjoy them is to make:

  • Lentil soup – filling and low in fats.
  • Lentil curry – perfect complement for rice.
  • Lentils stew – tastes great with any spices and vegetables.
  • Lentil chili – low-fat & low-calorie alternative to a regular chili.

You can also make your lentil flour, which is gluten-free and very nutritious. Use it to make lentil crackers, cookies, or add it to protein shakes. Be sure to try some lentil pasta as well, because it’s delicious and much healthier than wheat.

If you are into sprouting, buy whole seeds to grow lentil sprouts and add them to salads, sandwiches, stews, and green smoothies.

Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving

% Daily Value*
Total Fat 1g 1%
Saturated Fat 0.1g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total carbohydrate 17g 6%
Dietary fiber 3g 11%
Total sugars 1g
Includes 0g Added Sugars 0%
Protein 7g 14%

Vitamin D 0mcg 0%
Сalcium 12mg 1%
Iron 2mg 12%
Potassium 164mg 3%
Copper 0.4mg 41%
Manganese 0.4mg 17%
Folate 58mcg 14%
Thiamin 0.1mg 12%
Zinc 1mg 10%
Phosphorus 83mg 7%
Vitamin B6 0.1mg 7%
Magnesium 20mg 5%
Selenium 2mg 4%
Niacin 0.4mg 3%
Riboflavin 0.03mg 2%
Pantothenic Acid 0.1mg 2%
Vitamin С 0.5mg 1%
Vitamin A 5mcg 1%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS: Organic Red Lentils

Storage Time: Store in cool, dry area up to 3 years

Country of Origin: Turkey

Packaged in the same facility as Tree Nuts and Wheat

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Lentil Tacos

Lentil Tacos


  • 1 cup dry lentils or 2 cups cooked lentils
  • olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup chopped peppers (a mixture of bell peppers and jalapeño if more heat is desired)
  • 1/2 cup halved grape tomatoes
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • lettuce leaves
  • 8 six-inch high fiber tortillas


1. Prepare lentils according to package directions or use pre-packaged steamed lentils (like those from Trader Joe’s).
2. Add onions, garlic and peppers to a large sauté pan lightly coated with olive oil over medium heat. Saute for about 3-5 minutes or until onions begin to soften.
3. When the onions have softened, add tomatoes, 2 cups cooked lentils and spices. Continue to saute over medium heat for another 3-5 minutes, until spices are evenly distributed throughout the lentil mixture.
4. To assemble tacos: Heat tortillas on a dry pan for about a minute on each side. Fill each tortilla with 1/4 cup lentil taco meat. Alternatively you can use lettuce wraps instead of tortillas.

Enjoy immediately!

Recipe adapted from Chelsey,


Vegetarian Shepherd’s Pie

Vegetarian Shepherd's Pie


  • 1 cup cooked lentils
  • 2 cloves garlic
  • 1 yellow onion
  • 1 Tbsp olive oil
  • 2 carrots
  • 2 stalks celery
  • 8 oz. button mushrooms
  • 3/4 tsp salt
  • 1 tsp dried thyme
  • 1/3 tsp chili paprika
  • Freshly cracked pepper
  • 1 Tbsp tomato paste
  • 1 Tbsp flour
  • 1 cup vegetable broth
  • 1 cup frozen peas
  • 4 cups mashed potatoes



  1. Mince the garlic and dice the onion. Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent.
  2. Peel and dice the carrots, dice the celery, and slice the mushrooms. Add the carrots and celery to the skillet and continue to sauté until the celery begins to soften slightly.
  3. Finally, add the mushrooms, salt, thyme, chili paprika, and freshly cracked pepper to the skillet. Continue to sauté until the mushrooms have fully softened. Add the tomato paste and flour to the skillet. Stir and cook the vegetables with the flour and tomato paste.
  4. Add the vegetable broth to the skillet, stirring to dissolve the flour and tomato paste from the bottom of the skillet. Stir in the cooked lentils and frozen peas, and allow to mixture to heat through.
  5. Preheat the oven to 400ºF. Pour the vegetable mixture into a casserole dish. Spread the mashed potatoes out over the surface of the vegetables and gravy. Use your spoon to make a decorative pattern in the mashed potatoes, if desired.
  6. Bake the shepherd’s pie in the fully preheated oven for 15 minutes.




Lentil, Kale & Quinoa Stew Vegan

Lentil, Kale & Quinoa Stew Vegan


  • 1 tablespoon coconut oil
  • 1 yellow onion
  • 3 carrots
  • 3 celery stalks
  • 4 cloves garlic
  • 1 ½ teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • 2 teaspoon salt, plus more to taste
  • 1 cup red lentils
  • ½ cup dry quinoa
  • 5 cups water
  • 26.5 oz box of chopped tomatoes
  • 2 cups chopped kale, tough stems removed



Melt the coconut oil in a large pot over medium heat and sauté the onions, carrots, and celery until tender, about 8 minutes. Add in the minced garlic and sauté another minute, just until fragrant. Add in the cumin, ginger, turmeric, salt, lentils, quinoa, water, and tomatoes and bring the soup to a boil. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.


Recipe source:


Red Lentil Quinoa Fritters

Red Lentil Quinoa Fritters


Red Lentil Quinoa Fritters:

  • 1 ½ cup quinoa
  • ½ cup red lentils
  • 4 cups vegetable broth (or water)
  • ¼ cup chopped fresh parsley
  • ¼ cup tahini
  • 1 tbsp dijon mustard
  • juice of ½ lemon
  • 2 tsp ground turmeric
  • 1 tsp cumin
  • ¼ tsp ground cinnamon
  • ½ tsp salt (or to taste)
  • dash pepper (or to taste)
  • ¼ cup cornmeal
  • ¼ cup chickpea flour (also called garbanzo bean flour) (brown rice flour would work too)


Tahini Yogurt Sauce:

  • 1 cup plain unsweetened dairy free yogurt
  • 3 tbsp tahini
  • juice of 1 lemon
  • 2 minced garlic cloves
  • 1 tbsp chopped fresh dill
  • ¼ tsp salt (or to taste)



For the Fritters:

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Rinse and drain the quinoa and lentils. Place in a pot with the broth (or water), cover, and bring to a boil. Turn the heat down to med-low and simmer 15 minutes, stirring occasionally so it doesn’t stick to the bottom of your pot. If there is still liquid in the pot, remove the cover and continue to simmer on low for another 3-5 minutes until the liquid is absorbed, stirring as needed to prevent sticking. Set aside to cool while you gather the rest of your ingredients. *You can also use quinoa and lentils that have been cooked ahead of time to save time.
  3. Once the quinoa/lentil mixture has cooled a bit, transfer to a large mixing bowl. Add the parsley, tahini, dijon, turmeric, cumin, cinnamon and salt. Stir well to incorporate. Add the cornmeal and chickpea flour and stir again very well. The mixture should easily come together to form patties. It will be slightly sticky, but not wet. If your mixture is too wet, add a little more chickpea flour, 1 tbsp at a time, mixing well after each addition, until you can easily form patties.
  4. Bake for 15 minutes, gently flip each one over and bake another 10 minutes.
  5. Serve with a simple cucumber tomato salad and Tahini Yogurt Sauce (below).


For the Tahini Yogurt Sauce
While the Fritters are baking, whisk together all of the ingredients for the sauce. Set in the fridge until ready to use.



Recipe source:


😋Chilli Sin Carne

Chilli Sin Carne


  • 2 tbsp olive oil
  • 2 cloves of garlic minced
  • 1 large onion thinly sliced
  • 2 celery stalks finely chopped
  • 1 medium carrot peeled and finely chopped
  • 1 red pepper roughly chopped
  • 1 small chilli pepper
  • 1 tsp ground cumin
  • 1/2 tsp dried chili flakes
  • Salt and pepper to taste
  • 400 g tinned chopped tomatoes
  • 200 g of red kidney beans drained and rinsed
  • 100 g dried red lentils
  • 600 ml vegetable stock


To serve

  • Cooked basmati rice
  • A squeeze of lime juice
  • Fresh parsley



  1. Heat the olive oil in a large saucepan.
  2. Sauté the garlic, onion, celery, carrot and pepper for a few minutes, on a medium heat, until softened.
  3. Add the cumin, chili flakes, salt and pepper and stir.
  4. Pour in the chopped tomatoes, kidney beans, lentils and vegetable stock. Add in the extra flavourings, if using.
  5. Simmer for 40-50 minutes.
  6. Serve with some steamed basmati rice, fresh parsley and a squeeze of lime juice. Enjoy!
  7. Freezes well. Keeps for up to 4 days refrigerated.


Enjoy!!! ♥️


Sweet Pumpkin Seed Protein Granola

Sweet Pumpkin Seed Protein Granola


  • 3 cups rolled oats
  • ½ cup whole wheat flour
  • 2/3 cup pumpkin seeds
  • ¼ cup chia seeds
  • ½ cup unsweetened, dried flake coconut
  • 2/3 cup buckwheat groats
  • ½ tsp cinnamon
  • pinch of salt
  • 1 cup cooked split red lentils (or ½ cup split red lentils, dry)
  • ½ cup maple syrup
  • ¼ cup coconut palm sugar
  • ¼ cup coconut oil, melted



Making the Granola:

1. Preheat oven to 375F. Cook lentils (refer to cooking instructions below.)
2. In a large bowl, combine the oats, flour, pumpkin seeds, chia seeds, coconut, buckwheat groats, coconut sugar, cinnamon and salt.
3. Add the maple syrup, coconut sugar, melted coconut oil, and cooked red lentils. Mix thoroughly.
4. Line a baking sheet with parchment paper and spread the granola into a even layer over the entire surface.
5. Bake for 8 minutes. Remove from heat and cool for 5-10 minutes (the longer you allow the granola to cool, the more granola clusters you are likely to have at the end.) Mix and break up the granola before redistributing it evenly.
6. Bake for another 6 minutes. Remove from heat and cool for 5-10 minutes. Mix and break up the granola before redistributing it evenly.
7. Bake for another 4-5 minutes, or until granola is evenly toasted but not burnt. Watch the granola closely as it tends to burn suddenly and rapidly.
8. Cool completely before breaking into clusters and storing in an airtight container.

Cooking the Lentils:
Approx. ½ cup dry red lentils (split) = 1 cup cooked. Rinse ½ cup dry red lentils (split). Add the lentils and 1 cup of unsalted water to a small-medium sized saucepan. Bring to a boil and boil for 5-10 minutes (until lentils are just tender.)

If you do prefer it a touch sweeter you can choose a sweetened non-dairy milk, add a dash of maple syrup or coconut palm syrup to each bowl, or add some dried fruit to the granola itself after it’s cooled.

Enjoy!!! 😍

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