CELNAT
CELNAT Red Lentils
What it is
These are split and hulled red lentils, a variety of lentil known for its quick cooking time and mild flavor. They are a staple in many cuisines, particularly in Indian and Middle Eastern cooking. The lentils are dried and processed for convenient use in home kitchens. Their small size and soft texture make them versatile for various dishes.
How people cook with it
Red lentils are excellent for creating smooth purees and thick soups. They also absorb flavors well, making them a good base for many savory preparations.
- Soups and stews
- Dips and spreads
- Curries and dals
- Side dishes
Before cooking, rinse the red lentils under cold water to remove any dust or debris. They do not typically require soaking, which is a significant advantage for weeknight meals. Combine the rinsed lentils with liquid, such as water or broth, in a pot. Bring to a boil, then reduce heat and simmer until tender, usually within 15 to 20 minutes. They will break down considerably, creating a creamy consistency. You can add them to simmering sauces, curries, or soups directly.
How it differs from similar foods
Unlike green or brown lentils, red lentils cook much faster and tend to disintegrate into a mushy texture. This makes them ideal for thickening dishes and creating smooth purees, whereas other lentil varieties hold their shape better and are often used in salads or as a standalone side.
Who it is for
Home cooks looking for a quick-cooking legume for everyday meals.
How to keep the rest
Store any unused portion of the dried red lentils in an airtight container in a cool, dry place. This will help maintain their freshness and prevent them from absorbing moisture or odors. Properly stored, they can last for a considerable amount of time.