Vitacost Non-GMO Red Lentils Description
These colorful, quick-cooking lentils have a mild, slightly sweet, earthy flavor and soft texture – perfect in Indian and Middle Eastern dishes, soups and stews.
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Non-GMO Project Verified
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No additives or preservatives
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Vegan
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Popular in Indian & Middle Eastern cuisine
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Cook up soft – ideal for purees or thickening recipes
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Faster cooking than other types of lentils
Love lentils? If you normally load up on the green or brown variety, these red lentils will be a pleasing change of pace for your palate. Slightly sweet and nutty tasting, red lentils are the same as brown lentils, only their skins have been removed. The remaining reddish-orange seeds cook up quickly, letting you enjoy this versatile legume in less time than others.
Because they’re hulled, red lentils tend to lose their shape while cooking, breaking down and becoming soft. They mix in well to Indian or Middle Eastern dishes or can be pureed and added to soups or stews to thicken the texture.
About Vitacost
Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (cGMP).
Directions
Carefully sort lentils, removing any debris or shriveled lentils, and rinse thoroughly.
To prepare, in a medium-sized pot, combine 1 cup of lentils with 3 cups of water. Bring water to a boil, reduce heat and simmer for 10-15 minutes until lentils are soft. Add a pinch of salt or preferred seasoning, if desired. use in recipes or puree in a blender or food processor until smooth to add to soups or stews.
Keep dry and at room temperature (59°-75°F [15°-24°C]).
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup Dry (35 g)
Servings per Container: About 13
| Amount Per Serving | % Daily Value |
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| Calories | 110 | |
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| Total Fat | 1 g | 1% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 22 g | 8% |
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| Dietary Fiber | 4 g | 14% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 8 g | |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 20 mg | 2% |
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| Iron | 2.6 mg | 15% |
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| Potassium | 230 mg | 4% |
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*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.
Other Ingredients: Red lentils.
May Contain: Wheat.
Warnings
Manufactured in facility that processes milk, soy and wheat.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Red Lentil Dahl With Coconut Milk
[vc_row][vc_column][vc_column_text]Get ready to fall in love with this creamy, ultra-comforting red lentil dahl with coconut milk – a plant-based classic that’s as nourishing as it is satisfying! Simmered with fragrant spices, tender red lentils and lush coconut milk, it’s the kind of cozy bowl you’ll crave on chilly nights (or anytime you need a hug in meal form). What makes this recipe shine? The optional
tempering – a quick, sizzling pour-over of mustard seeds, garlic, chilies and curry leaves that adds a punch of bold flavor right at the end. If you’ve never tempered spices before, think of it as a way to unlock deeper aromas and take your dish from delicious to unforgettable. Try it with fluffy Basmati rice or warm naan and prepare for repeat requests!
Red Lentil Dahl With Coconut Milk
Dahl
- 2 Tbsp. oil
- 1 cup chopped onions
- 2 cloves garlic (crushed)
- 1- inch piece of ginger (grated)
- 1 cup chopped tomatoes
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 cup red or yellow lentils (rinsed)
- 1 cup thick coconut milk
- 3.5 cups water (more if needed)
- 1 tsp. salt
Optional: Tempering
- 1 Tbsp. ghee or coconut oil
- 1 tsp. mustard seeds
- 4 cloves garlic (minced)
- 2 mild dried red chilies roughly chopped
- 7-8 curry leaves
Optional: Garnish
- chopped cilantro
- lemon juice to taste
Stovetop Instructions
- Heat oil in medium saucepan over medium heat. Add onions and sauté 6-8 minutes or until soft and golden. Stir in crushed garlic and grated ginger; cook 1–2 minutes.
Add tomatoes and cook until soft and mushy, about 5 minutes. Stir in salt, turmeric, chili powder, coriander powder and cumin powder. Cook 1–2 minutes until fragrant.
- Add rinsed lentils, coconut milk and 3.5 cups water. Bring to boil then reduce heat to a simmer. Cover and cook 15–20 minutes or until the lentils are soft and creamy. Stir occasionally and adjust water as needed.
- For optional tempering: In small pan, heat ghee or coconut oil. Add mustard seeds and let them splutter. Add minced garlic, dried red chilies and curry leaves. Sauté 1–2 minutes until golden and aromatic.
- Pour tempering over dal. Stir in lemon juice and garnish with cilantro. Taste and adjust seasoning. Serve hot with Basmati rice or naan.
Instant Pot Instructions
- Turn on sauté mode. Heat oil then sauté onions 5–6 minutes until golden. Add crushed garlic and grated ginger; sauté for 1 minute. Add tomatoes and cook until soft. Stir in turmeric, chili, coriander and cumin powder. Cook 1–2 minutes until fragrant.
- Add rinsed lentils, coconut milk and 3.5 cups water. Cancel sauté mode. Close lid, set valve to seal and cook on Manual (High Pressure) for 6 minutes. Let pressure naturally release 10 minutes, then quick release.
- For optional tempering: While dal cooks, prepare tempering in small pan. Heat ghee or coconut oil. Add mustard seeds and let them splutter, then add garlic, red chilies and curry leaves. Sauté 1–2 minutes until golden and aromatic.
- Open lid, stir dal and pour in the tempering. Stir in lemon juice and chopped cilantro. Adjust seasoning and consistency if needed. Serve hot with Basmati rice or naan.
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