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Bulk Lentils – Red | Whole
Discover the exceptional quality of our Whole Red Lentils, a versatile and nutrient-rich ingredient that adds depth, flavor, and nutritional value to a variety of culinary creations!
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Whole Red Lentils are an excellent source of plant-based protein! Create veggie burgers and lentil-based side dishes that’ll satisfy your palate. Make hearty soups, stews and curries — the lentils will create a thick consistency that’s bursting with flavor! Rich in protein, dietary fiber, essential vitamins and minerals and low in fat, our Whole Red Lentils are definitely a nutrition powerhouse! No need to look any further for your steady supply of red lentils than Source86! Our Whole Red Lentils are available in bulk quantities — request for a quote now to get started! Source86 is dedicated to sourcing the best specialty bulk raw ingredients around the globe. From sourcing, to quality checking, to importing, we bring our A-game every step of the way!
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Product Data
| Scientific Name | Lens culinaris |
|---|---|
| Origin Countries | Canada, India, Turkey |
| Product Use | Frozen food, baby food, soups and stews |
Production & Sourcing
Whole red lentils are produced through a straightforward process that involves cleaning, drying, and packaging the lentils in their natural, unsplit form. Here’s a simple explanation of how whole red lentils are made:
Cleaning: The process begins with cleaning the raw red lentils to remove any dirt, debris, stones, or other impurities. This is typically done using mechanical separators and air currents to ensure that only clean lentils are used.
Drying: Once cleaned, the lentils are usually dried to reduce their moisture content. Lower moisture levels help prevent spoilage during storage and transportation.
Applications
- Soups
- Stews
- Salad Mixes
- Side Dishes
- Frozen Foods
- Snacks – Savory
- Plant-Based Manufacturing
- Bakery
- Ethic and Regional Cuisines
- Baby Food
- Canned and Packaged Food
- Plant-Based Protein Manufacturing
- Vegan Cooking
- Vegetarian Cooking
- Private Label
Functionality
- Plant-Based Protein
- Dietary Fiber Enrichment
- Essential Minerals
- Blood-Sugar Regulation
- Low Calorie
- Low Fat
- Vitamin B Boost
Benefits
Whole red lentils have a mild, nutty flavor with a subtle earthiness. Their flavor is less pronounced compared to some other lentil varieties, allowing them to absorb and complement the flavors of the ingredients and seasonings they are cooked with.
When cooked, whole red lentils have a tender yet slightly firm texture. They hold their shape better than split red lentils and maintain a slight bite, making them suitable for salads, side dishes, and soups where a firmer texture is desired.
Whole red lentils are a vibrant reddish-orange color. This vibrant hue adds visual appeal to dishes, making them aesthetically pleasing in various culinary creations.
Whole red lentils are a nutritious source of plant-based protein, dietary fiber, and essential nutrients. They are rich in protein, complex carbohydrates, dietary fiber, iron, folate, magnesium, and various B vitamins. Like other lentil varieties, they are low in fat and calories, making them a healthy addition to a balanced diet.
Whole red lentils have a slightly lower moisture content compared to split red lentils. While they still soften during cooking, their firmer texture allows them to hold their shape better, making them suitable for dishes where a slight binding effect is desired.
When cooked, whole red lentils have a subtle earthy aroma that pairs well with a variety of herbs, spices, and seasonings. Their mild aroma allows them to blend harmoniously with other aromatic ingredients in dishes.
Whole red lentils offer a balanced nutritional profile, providing a good combination of protein, carbohydrates, and dietary fiber. Their mild flavor and slightly firmer texture allow them to balance well with both bold and delicate flavors in dishes.
The vibrant red color of whole red lentils creates a striking contrast when combined with other ingredients, such as vegetables and grains. Their firm texture can provide a pleasant contrast to softer components in a dish.
Whole red lentils are used in various cuisines around the world. They are featured prominently in Indian dals, Mediterranean salads, and Middle Eastern stews. Their versatility allows them to be incorporated into traditional dishes from different cultures, adding both color and nutrition.
Whole red lentils are suitable for a wide range of dietary preferences and restrictions. They are an excellent source of plant-based protein, making them a staple for vegetarians and vegans. Additionally, their low glycemic index can be beneficial for those managing blood sugar levels.
Uses in manufacturing
In food manufacturing, whole red lentils are utilized in a variety of ways to enhance the nutritional content, flavor, and texture of various products. Here are some common applications:
Whole red lentils can be used to create hearty soups and stews. Their firm texture holds up well during cooking, adding a pleasing bite to the final dish. They can also contribute to the overall thickness of the soup or stew.
Whole red lentils are a great addition to salads, providing a nutritious and colorful element. They can be cooked, cooled, and mixed into cold salads to add protein and texture.
Whole red lentils can be cooked and seasoned as a standalone side dish. They can be flavored with herbs, spices, and other ingredients to create a flavorful and nutritious accompaniment to main courses.
Lentils, including whole red lentils, can be included in frozen meals such as lentil-based casseroles, microwaveable dishes, and meal kits. These options offer convenience and a healthy protein source.
Whole red lentils can be used as an ingredient in plant-based protein products such as veggie burgers, meat substitutes, and protein bars. They contribute to both the texture and protein content of these products.
Lentil flour derived from whole red lentils can be used in gluten-free baking. It can be incorporated into recipes for bread, muffins, pancakes, and other baked goods.
Whole red lentils are commonly used in the preparation of traditional dishes in various cuisines. They can be found in Indian dals, Middle Eastern stews, and Mediterranean salads, contributing to the authenticity of these dishes.
Their mild flavor, firm texture, and nutritional value make whole red lentils suitable for use in baby food products. They can be pureed or mashed for easy consumption by infants and young children.
Lentil-based snack products, such as lentil chips or crackers, can be made using lentil flour or lentil-based mixes. These snacks can offer a healthier alternative to traditional potato chips.
Whole red lentils can be included in canned soups, pre-packaged meals, and other convenience foods to provide both flavor and nutrition.
Main producing countries and Harvest time
The main producing countries of lentils are Canada, India and Turkey. The harvest season for organic red lentils can vary based on factors such as geographic location, climate, and specific growing conditions. However, in general terms, the harvest season for red lentils tends to occur during the late summer to early fall months.