mezzomediRed lentil
Sweet red lentil that melts into a purée, delicate earthy note.
Red lentils are small, coral-orange legumes offering a melting texture and a delicate, slightly sweet taste. They cook quickly (15-20 minutes) and partially disintegrate, making them ideal for Mediterranean purees, creams, and soups.
Best pairings
Tahini Classic86%Coral lentils offer sweetness and protein, a perfect complement to the nutty tahini.
Lemon Classic84%Lemon on red lentil soup, bright acidity.
Coriander seed Classic82%Mediterranean curries and dals, especially Levantine, utilize this harmony.
Onion Classic82%Fried onion, a classic topping for lentil soup (shorbat adas).
Baharat Classic80%Levantine soups and purees enriched with spices.
Turmeric Classic79%Turmeric and red lentils, golden soup.
Garlic Classic78%Garlic in red lentil soup.
Carrot Classic78%Carrot and red lentils in velouté soups.
Extra virgin olive oil Classic78%Olive oil on lentil soup.
Cumin Classic78%Cumin and red lentils, a Levantine soup staple.
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FAQ
What goes with red lentil?
Red lentil pairs especially well with tahini, lemon, coriander seed, onion and baharat. Coral lentils offer sweetness and protein, a perfect complement to the nutty tahini.
What can I substitute for red lentil?
If you don't have it, try: green lentil, chickpea, fava bean.