Whole Red Lentils

Rated 5.00 out of 5 based on 1 customer rating
1 review

$2.34$10.49 lb

Out of stock

Notify me when item is back in stock

  • — Whole Raw Lentils
  • — Spouting Grade
  • — Premium Quality, Kosher
  • — High in Fiber & Iron
  • — Fat and Cholesterol Free
  • — Country of Origin: Canada

The lentil is a plant in the fabaceous family. It is cultivated in order to obtain seeds of a lens shape that grow in its seed pods. A plant can reach 40 cm in height.

There are about 10 major varieties of lentils. Although they are all similar in taste, they differ in color and also have various useful properties. Like other varieties, whole red lentils have a pleasant nutty flavor. Their unusually bright color adds an eye-pleasing decorative element to dishes. It is used to make delicious soups, purees, vegetable stews, salads, and casseroles.

Whole red lentils are one of the cleanest and safest products. Even if it were grown in the contaminated area, it tends not to accumulate nitrates, toxic elements, and radionuclides.

Whole red lentils contain a lot of protein and fiber, which quickly saturate the body, eliminating the feeling of hunger. Therefore, lentils are often a staple of those trying to lose weight. Research has shown that whole red lentils contain almost all of the elements necessary for normal human activity. They contain a large amount of easily digestible natural proteins, which are especially important for vegetarians and non-meat eaters.

Health Benefits

Whole red lentils are a rich source of protein, and an important element of a healthy diet and good nutrition. Its health benefits are enormous and the most important of them are as follows:

  • Mood enhancement and source of energy.
    Whole red lentils are a very good source of tryptophan, an amino acid that turns into serotonin in the human body. As everyone knows, the lack of serotonin leads to depression, anxiety, and has the unwanted effect of sending an individual into a bad mood. Serotonin levels can be increased by eating whole red lentils, which are the most available source of tryptophan.
  • A large content of protein up to 60%.
    The protein contained in this product is similar to that found in meat but is even more digestible. It is little wonder that whole red lentils are very popular with vegetarians.
  • The positive effect on the circulatory and cardiovascular systems.
    The content of a huge number of minerals and trace elements (magnesium, potassium, zinc, iron) helps erase bad cholesterol from the blood vessels, increase the hemoglobin level, normalize the myocardium, and strengthen the heart muscle.
  • Anticarcinogenic properties.
    Their content of isoflavones can suppress cancer cells. For the prevention of breast and colon cancer, it is recommended to consume whole red lentils in any form, since the isoflavones are not destroyed by the heat treatment.
  • Safe for diabetics.
    Whole red lentils contain light carbohydrates. They not only increase blood sugar levels but are also well absorbed by the body. Whole red lentils are an excellent substitute for bakery products and many kinds of groats for diabetics.
Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving

% Daily Value*
Total Fat 0.3g 0%
Saturated Fat 0.04g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total carbohydrate 17g 6%
Dietary fiber 9g 31%
Total sugars 1g
Includes 0g Added Sugars 0%
Protein 7g 15%

Vitamin D 0mcg 0%
Сalcium 16mg 1%
Iron 2mg 12%
Potassium 271mg 6%
Folate 136mcg 34%
Thiamin 0.2mg 21%
Copper 0.1mg 16%
Manganese 0.4mg 16%
Pantothenic Acid 1mg 12%
Zinc 1mg 12%
Phosphorus 128mg 10%
Vitamin B6 0.2mg 9%
Magnesium 35mg 8%
Riboflavin 0.1mg 5%
Niacin 1mg 5%
Selenium 2mg 4%
Vitamin С 1mg 1%
Vitamin E 0.1mg 1%
Vitamin K 1mcg 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.


Packaged in a facility that also processes tree nuts and wheat

Storage Time: up to 3 years

Country of Origin: Canada

Recommended posts

Not available POST


Vegan Lentil Chili with Roasted Red Peppers, Olives, and Green Onion

Vegan Lentil Chili with Roasted Red Peppers, Olives, and Green Onion

Makes 4-6 servings


  • 2 tsp. olive oil
  • 1 medium onion, chopped in small pieces
  • 2 tsp. finely minced garlic
  • 2 T Chili Powder (I used Penzeys Regular Chili Powder, which is quite mild.)
  • 1 T ground cumin
  • 1 tsp. dried oregano (preferably Mexican oregano)
  • 1/8 tsp. dried Chipotle chile pepper (or cayenne; use more or less depending on how spicy you like it)
  • 1 cup brown lentils
  • 1/4 cup red lentils (or use more brown lentils if you don’t have red ones)
  • 3 cans (14 oz.) vegetable broth + 1 can water
  • 1 can (8 oz.) tomato sauce
  • 1/2 cup sliced green onions
  • 1 can (6 oz) black olives, drained and sliced
  • 1 jar (12 oz.) roasted red peppers, drained and chopped
  • lime slices for serving (optional)


Use a large dutch oven type pan so you have a big surface area for cooking the vegetables. Heat olive oil over medium heat, then saute the chopped onion until it’s starting to brown. Add garlic and saute about 1 minute more. Add the chili powder, ground cumin, dried oregano, and Chipotle or Cayenne powder and saute about 90 seconds more, or until the spices are fragrant.

Add the brown lentils, red lentils, vegetable broth, water, and tomato sauce and heat until the mixture comes to a low boil. Reduce heat to a low simmer and let the mixture cook until red lentils are mostly dissolved and brown lentils are well-softened. Cooking time will depend on how fresh the lentils are, but I simmered this for slightly more than an hour, adding more water a couple of times. (Tomatoes make the lentils cook a bit more slowly, so if you’re in a hurry don’t add the tomato sauce until lentils are starting to get tender.)

While the mixture cooks, slice the green onions, drain olives and cut into slices, and drain the roasted red pepper and chop into small pieces. When lentils are cooked, add green onion, olives, and roasted red pepper and let the mixture simmer 15-20 minutes more. Serve hot, with slices of lime to squeeze into each serving if desired.

This freezes well. For best results, thaw in refrigerator overnight and then heat in microwave or in a small pan on the stove.

Enjoy it!


Protein Power Lentils & Amaranth Patties

Protein Power Lentils & Amaranth Patties


  • 1 cup red lentils
  • ½ cup amaranth
  • ½ cup chopped fresh parsley
  • 1 onion, diced
  • 2 Tbsps ground flax seeds + 3 Tbsps water (or one large egg)
  • 4 Tbsps nutritional yeast
  • ½ cup breadcrumbs
  • some sliced black olives (optional, but recommended)
  • salt and ground pepper, to taste
  • some oil



  1. Mix the ground flax and water in a small bowl and set aside for 5 minutes to thicken.
  2. Add red lentils and amaranth in a pot. Cover with water and boil for 15 minutes. Strain them.
  3. Put them in a large bowl and blend in all the other ingredients, except oil. If the composition is too moist, add more breadcrumbs. The patties should be easy to form.
  4. Heat some oil in a non-stick frying pan.
  5. Make the patties – 1 Tbsps per patty.
  6. Fry them 2 minutes on each side.
  7. Put the amaranth patties on a plate covered with a paper towel, in order to absorb all excess oil.


Recipe Source: www.gourmandelle.com


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, www.citnutritionally.com


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: http://amp.gs/ytYH


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: http://amp.gs/hpo0


😋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!!! ♥️

Share your thoughts!

5 out of 5 stars

1 review

Let us know what you think...

What others are saying

  1. 5 out of 5 delicious

    Very pleased with the service, looks of the product & the taste.

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...


Continue as a Guest

Don't have an account? Sign Up