Red lentils (Lens culinaris), known in India as masoor, is one of the oldest cultivated crops. They have been grown by humans for almost nine millennia, since the aceramic Neolithic period. They grow well in areas with limited rainfall and tolerate frost well. High humidity and excessive rainfall encourages vegetative growth in the plant, which prevents good yields and can lower seed quality
The crop is believed to be native to the Near East. Red lentils are only red once they've been dehusked — prior to dehusking, they have a brown skin.
They are a good source of thiamin, iron, phosphorus, manganese and folate.
|Nutrition information per 100g
||Saturated fatty acids
Nutrition data from USDA SR-21.