Red Lentils (Whole)

  • Red Lentils (Whole)
  • Red Whole Lentils Premium Small Bag
  • Whole Raw Lentils
  • Spouting Grade
  • Premium Quality, Kosher
  • High in Fiber & Iron
  • Fat and Cholesterol Free
  • Country of Origin: Canada
5.00 out of 5 based on 1 customer rating
(1 customer review)
10.49 (10.49/lb)
16.99 (3.40/lb)
26.99 (2.70/lb)
39.99 (2.67/lb)
51.99 (2.60/lb)
116.99 (2.34/lb)

Product Description

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.

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  1. 5 out of 5 delicious

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

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Additional Information

Weight lbs


Packaged in a facility that also processes tree nuts and wheat

Storage Time: up to 3 years

Country of Origin: Canada

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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.


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