Lentils, Red, split dried
Introduction
Red split lentils are a type of legume — the hulled, split form of the common lentil (Lens culinaris) — valued for their quick cooking time and mild, slightly sweet flavour. They should be cooked before eating; raw lentils are hard to digest and may contain antinutrients that cooking reduces.
Visually they are orange–red because the brownish outer skin is removed during processing, leaving the inner cotyledon whose carotenoid pigments give the bright hue.
Nutritionally, red split lentils are a rich source of plant protein and complex carbohydrates, low in fat, and provide significant fibre. They are also good sources of micronutrients including iron, folate (vitamin B9), phosphorus, potassium and smaller amounts of zinc, magnesium and B vitamins.
Nutrition Snapshot per 100g
Kcal nn kcal
Protein nn g | nn %
Fat nn g | nn %
Carbohydrates nn g | nn %
Percentages reflect this food’s Balance*
Fibre nn g
Total Sugars nn g
Saturated Fat nn g
Salt nn mg
Nutritional values are per 100g and sourced from UK CoFID data.
Carbohydrates value includes Fibre (AOAC method).
Carbohydrates value includes Total Sugars including naturally occurring sugars such as glucose, fructose, lactose or sucrose.
Balance*
The Balance value expresses how protein, carbohydrate and fat contribute to a food’s total energy.
Using CoFID data per 100g, each macronutrient is converted into energy using the standard Atwater convention (protein × 4 kcal, carbohydrate × 4 kcal, fat × 9 kcal). The energy from each macronutrient is then calculated as a percentage of the total macro energy.
This provides a simple way to see whether a food is predominantly carbohydrate-based, protein-based or fat-based.
It does not determine whether a food is “good” or “bad”, but helps visualise its macronutrient profile within a broader eating pattern.
When assessing a full meal or daily intake, portion sizes should be taken into account.
Why this matters
Understanding the structure of individual foods can help you make more confident decisions when adjusting to a health diagnosis or long-term condition.
If you are organising meals, tracking intake or reflecting on patterns, you may find the Aardelia digital journals helpful.