split lentils

Split lentils are hulled and bisected seeds of the lentil plant (Lens culinaris), a legume native to the Near East and cultivated extensively throughout India, North America, and the Mediterranean. The splitting process removes the outer seed coat and divides the cotyledon into two halves, exposing the interior. The most common variety is the yellow or red split lentil (masoor dal), which has a mild, slightly sweet flavor and creamy texture when cooked. Red split lentils cook faster and break down more readily than other varieties, making them ideal for purees and thickening soups. Other split varieties include green and brown lentils, though these are less commonly split commercially.

Split lentils are a processed form of the whole legume, prepared by mechanical dehulling and splitting to reduce cooking time and improve digestibility compared to whole lentils.

Split lentils are a staple protein source in South Asian, Middle Eastern, and Mediterranean cuisines. Red split lentils are particularly favored for dal, curries, and creamy soups due to their quick cooking time and tendency to disintegrate into a smooth paste. They are used extensively in Indian cuisine to make various dal preparations (such as masoor dal and tadka), as well as in Ethiopian stews, Turkish soups, and Mediterranean lentil dishes. Split lentils are also ground into flour for batters and breads in Indian cooking. Their neutral flavor makes them versatile for both savory and mildly spiced applications, and they absorb accompanying flavors readily.