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Red Lentils

Red lentils, known as masoor dal in India, are among the most widely traded pulse crops globally. Cultivated across various regions of India, Indian red lentils are valued for their quick cooking time, smooth texture, and high protein content. A staple in South Asian, Middle Eastern, and European cuisines, they are in consistent demand from importers, soup manufacturers, and food processors worldwide.

Geodhara International exports premium red lentils sourced from the major pulse-growing regions of India. Available as Whole Red Lentils (brown/green husk, red interior) and Split Red Lentils (masoor dal - bright orange-red), each lot is carefully cleaned, sorted, and graded to buyer specifications. Our red lentils are exported with complete phytosanitary and shipping documentation.

We supply importers, pulse traders, soup manufacturers, food processors, and distributors across the Middle East, Europe, North America, Southeast Asia, and Africa with consistent quality, competitive pricing, and full export documentation.

Specification

Country of OriginIndia

Botanical NameLens culinaris

HS Code0713.40

Available FormsWhole red lentils, split red lentils (masoor dal), football lentils

Protein Content24% - 26%

Purity99% and above after sortex

AdmixtureMax 1%

ColourUniform orange red when split

MoistureMax 12%

Packaging25 kg and 50 kg PP or jute bags; 1 MT bulk bags; 1 kg to 5 kg consumer packs

LabellingPrivate labelling available

Shelf Life18 - 24 months whole; 12 - 18 months split

StorageCool, dry and well ventilated, away from strong odours

GMO StatusNon-GM

Harvest PeriodArrivals Feb - Apr; supplied year round

SpecificationFull spec sheet, COA and samples on request

Container

Quantity:Approx. 25 MT

Quantity:Approx. 27 MT

Uses & Benefits

Used in preparing masoor dal - a quick-cooking, nutritious lentil dish widely consumed across South Asian and Middle Eastern households.
A primary ingredient in lentil soups, including Turkish red lentil soup, Egyptian lentil soup (shorba adas), and South Asian lentil broths.
Used in ready-to-eat meal manufacturing for packaged lentil soups, meal kits, and convenience food products.
Suitable for red lentil dips, spreads, and pastes used as alternatives to hummus in Middle Eastern and European food markets.
Ground into red lentil flour for use in gluten-free baked goods, pasta, protein-enriched products, and infant food formulations.

Known As

EnglishRed Lentils / Masoor Dal

Hindiमसूर दाल (Masoor Dal)

Arabicعدس أحمر (Adas Ahmar)

TurkishKırmızı Mercimek

Sinhalaරතු පරිප්පු (Ratu Parippu)

SpanishLentejas Rojas

GermanRote Linsen

RussianКрасная чечевица (Krasnaya chechevitsa)

Chinese红扁豆 (Hong Biandou)

Japanese赤レンズ豆 (Aka Renzumame)

FrenchLentilles Rouges

FAQs

What forms of red lentils do you export?

We export Whole Red Lentils (with brown/green outer husk) and Split Red Lentils (masoor dal - the bright orange-red dehusked form). Split red lentils are the most widely traded form due to their quick cooking time and versatility.

What is the protein content of Indian red lentils?

Indian red lentils typically contain 24% to 26% protein, and are also a good source of folate and iron.

How quickly do red lentils cook?

Split red lentils (masoor dal) are one of the quickest-cooking pulses - they typically cook in 15 to 20 minutes without pre-soaking, making them highly suitable for convenience food manufacturing and home cooking.

What certifications and documentation do you provide?

We provide phytosanitary certificates, certificates of origin, quality inspection reports, fumigation certificates (where required), and complete shipping documentation for every consignment.

Are red lentils available year-round?

Red lentils are harvested in India from February to April. With storage, supply can be maintained throughout the year. We can advise on seasonal availability and crop quality for each supply period.