Eat Goodness Organic Split Red Lentils 500g

Eat Goodness Organic Split Red Lentils 500g

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Goodness Organic Split Red Lentils 500g.

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Our Price £2.19 (£0.44 per 100g)  
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More about Eat Goodness Organic Split Red Lentils

A small, orange coloured pulse, pre hulled and split.

Red lentils are less common than brown lentils and have a slightly sweeter taste than the brown. They take a little less time to cook although they tend to become somewhat mushy and are therefore more suitable to soups and stews.

The lentil plant belongs to the family legume and is a cousin to peas. The plants are grown for their seeds, which are contained in pods. The botanical name derives from their resemblance in shape to the lens of the eye. Often left to dry on the plant before they are harvested, they can be cooked in many ways as well as being ground into a flour. They are used in countless cuisines worldwide and are a staple diet in many middle eastern countries and India.

Origin and History of Lentils
The Lentil is one of the oldest cultivated legumes, and is believed to be native to South Western Asia and Northern Syria.

The lentil has been an important crop from the earliest of times and was cultivated along with wheat, barley, peas, and flax. During the Neolithic period they spread to Greece and Bulgaria and during the Bronze Age to the Near East and Mediterranean. They are mentioned in The Bible's first chapter, Genesis, in the story of Esau who gave up his birthright for a dish of lentils (Genesis 25: 30-34). The ancient Greeks also enjoyed lentils, which they not only used in soups but also to make bread.

Because lentils are rich in protein and carbohydrates and are a good source of calcium, phosphorus, iron and B vitamins they made a natural staple to supplement other sources of protein. The mass cultivation has lead to changes in the size with cultivars today producing larger seeds that their originals.

Serving Suggestion

Use in soups, stews and pates.

Cooking Instructions

Bring to the boil, simmer for approx 20 min.


Just Organic Red split Lentils and nothing else.

Nutritional Information

Typical analysis per 100g: Energy: kJ 1260 kcal 300 Protein: 24g Carbohydrate: 53g Fat: 1g


Packed in a factory that handles nuts.Packed on a line which also handles peanuts, nuts, sesame, soya, milk, sulphur dioxide and cereals containing gluten.'


Lentil Dahl:
1 cup yellow split peas
3 1/2 cups water
1/2 tsp. salt
1 1/2 tsp. cumin seeds
1 Tbsp. oil
1/ 2 tsp. turmeric
1 tsp. ginger
2 tsp. minced garlic
2 chopped tomatoes
2 medium onions, chopped
1/2 cup split white gram beans
1/4 cup yellow mung beans
1/4 cup red lentils
1/2 tsp. Indian chili pepper or 1 tsp. paprika
3-4 Tbsp. chopped fresh coriander/cilantro


1. Cook the lentils along with the ginger and salt (in the water) until they are soft (20-30 minutes).
2. In a separate saucepan, heat the oil and then add the cumin seeds. When the seeds begin to splutter, add the garlic and tomatoes and sauté for a few moments. Add the salt and other spices and stir well. Add the beans and the water they cooked in, and mix well. Let it cook for one minute.
3. Garnish with the cilantro and a dollop of plain yogurt (optional).

Organic, Vegetarian

Customer reviews - Eat Goodness Organic Split Red Lentils 500g


Good Quality - Fri 7th Jul 2017

Lovely quality product, cooked evenly and the colour was bright and vivid, top notch!

Good quality - Mon 18th Apr 2016

Good quality, tasty and good value lentils. Often turn to these for a quick an easy dahl dish when I don't feel like cooking.

- Mon 15th Feb 2016

Good quality, they don't go mushy and there is a good peppery flavour

- Tue 8th Sep 2015

Great for making our family favourite lentil soup or spicy lentil soup when one or two red chillies are added.

- Tue 11th Aug 2015

Really tasty red lentils which work perfectly when making a Dal.

- Tue 12th May 2015

Seem very good quality red lentils - not at all dusty, and no dubious-looking ones. Good price for organic as well.

What - Sun 19th Apr 2015

Great red lentils, hearty, wholesome - very easy to make regardless of how much water and/or milk you use - makes great soup, stew and curries, especially tasty with flatbreads and potatoes.

- Sat 11th Apr 2015

Very tasty lentils. Soak them first overnight before cooking

- Tue 7th Apr 2015

Great cooked and adding to a quinoa salad

- Fri 23rd Jan 2015

Essential in my veggie lentil bolognese. If you can't go without meat, make it with 1/2 mince, 1/2 lentils.

Nutrition - Fri 15th Mar 2013

An excellent source of vegetarian protein. Eat at the same meal as vitamin C rich foods and you'll get more of iron and zinc from them.

- Mon 8th Oct 2012

Taste great in soups and in salads :)

- Thu 3rd May 2012

I enjoy making dahl with these lentils soo creamy and nutritious.

Lentil and Tomato Soup - Mon 6th Feb 2012

Scald, skin and chop 750 g ripe tomatoes. Heat 1 tbsp sunflower oil in a saucepan on a low heat. Add a finely chopped onion and a crushed garlic clove and soften. Add the tomatoes, 125 g split red lentils, 2 tbsp chopped fresh parsley, 1 tsp each of dried thyme and dried marjoram and stir for 2 mins or until the tomatoes are soft. Mash them down with a fork or potato masher. Pour in 600 ml stock, bring it to the boil and season with ground black pepper. Cover the pan and simmer for 45 mins or until the lentils are soft. Serve in individual bowls topped with some natural yoghurt.

- Tue 31st Jan 2012

Cooked-up beautifully is a spicy Tarka Dhal...yum!

- Wed 6th Jul 2011

These lentils are good quality, no debris like other brands and good colour/flavour.

Lentils - Wed 10th Nov 2010

These red lentils are very tasty and don't take long to cook. Lentils are an excellent source of protein.


Try... - Sat 9th Jun 2012

Try lentil-stuffed green peppers. Slighltly undercook some red lentils so that they remain firm, and mix with breadcrumbs, herbs/spices and grated cheese. Stuff in peppers, drizzle with olive oil and bake at 150 degrees C/gas mark 2 until the pepper is softened (around 45 mins).

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