Sustainable, functional, and packed with nutrients, kibbled red lentils are an ingredient with plenty to offer to both new product development teams and the wider world of food manufacturing. Beyond their distinctive colour, they bring versatility, texture and nutrition to a variety of products.
What are red lentils?
Red lentils are the edible seed of Lens culinaris, a low-growing legume producing pods that typically contain two seeds each. The seeds are lens-shaped, which is reflected in their name, which is derived from the Latin word lens. Red lentils are a variety which have red cotyledons and a thin seed coat.
Red lentils are actually a vibrant orange-to-coral colour which softens to pale peach when cooked with a mild, slightly sweet, earthy flavour. This neutral profile allows them to integrate well into both savoury and bakery products without overpowering other ingredients.
A sustainable product from the ground up
Red lentils are widely recognised as a sustainable crop. By fixing nitrogen in the soil, they improve soil health and are even described as carbon-negative, as they hold more carbon in the ground than is released during production. The crop also requires minimal water, making it suited to dry climates.
The journey from whole to split lentil
Once harvested, lentils are cleaned to remove chaff, stones and soil. Following this, abrasion is used to remove the outer seed coat, leaving the red cotyledon - sometimes called “football lentils” for their rounded shape.
Most red lentils are then split, either naturally during decortication or mechanically using roller machines designed to separate the cotyledon into two halves. The final steps involve cleaning and size sorting with sifting screens and air-based purification systems to remove husks and fragments. Splitting them, along with removing the fibrous outer skin, speeds up cooking.
What are kibbled red lentils?
At Silvery Tweed Cereals, we take the split red lentils a step further, cutting them into small kibbles for applications where standard split lentils may be too large. This particle size, which may also be referred to as red lentil grits or cracked red lentils, offers opportunities to introduce plant-based protein, fibre, texture, and visual interest.
To improve digestibility, kibbled red lentils need to be cooked before being used.
Adding nutritional claims to your products
Red lentils are nutrient-dense, offering plant-based protein, dietary fibre, and essential minerals such as iron, potassium, and magnesium, along with folate (vitamin B9). These nutrients support digestive health, blood sugar management, satiety, heart health, and red blood cell formation. The protein content also contributes to muscle maintenance, while iron and folate help reduce the risk of anaemia.
It is worth noting that the kibbled red lentils that we supply are not gluten-free.
How can kibbled red lentils be used?
Kibbled red lentils have a wide range of uses. They work in baked goods like breads, flatbreads, cereals, crispbreads, biscuits and snacks, either in the product, or used as. Their size also makes them suitable for use in breading or coating for things like fish or chicken.
In soups, stews, casseroles, and sauces, they break down to form a natural purée, thickening dishes while adding body and texture without extra soaking.
Kibbled red lentils bring versatility, sustainability and nutrition to food development. Find out more about our kibbled red lentils and the rest of our pulse range here, or by contacting our team.