(3 pack) Great Value Red Lentils, 1 lb

I got just what I wanted, red lentils. They are supposed to turn yellow when they're cooked and they did and it was good and creamy. When you cook them you have to watch them carefully, like beans. they will stick so you have to keep stirring and adding a little water

Egyptian lentils! I rinse and sort these and they are clean without unusable one. What a surprise to seen they have become mainstream. Years ago they used to be a specialty item. Great taste, very versatile and nutritious whether as a side dish, in soups. or stews.

I was a bit hesitant and was thinking that I would be able to taste each lentil on their own, but after a 30 minute simmer, they became soft and wonderful. We made bacon lentil soup and this will go on rotation. This is a cheap and easy meal that feeds a lot of people. We used Great Value frozen mirepoix along with 4 slices of bacon chopped, chicken broth, bay leaf, salt, pepper, thyme and sage. I know this will taste better the next day but it's hard not to dive right in.

I have had regular lentils and was not impressed. A friend gave me black lentils but they have a strange taste - made me think of squid ink. haha I decided to research lentils recently and found there were way more varieties than I realized. Research told me the red lentils are milder, earthy, nutty and a little sweet, so I had to give it one more try. I ordered Great Value red lentils and I actually like them! I am going to be adding GV red lentils to my meal rotation!

Key Differences: Texture: Red lentils turn soft and purée easily, while green/brown lentils remain firm and hold their shape. Cooking Time: Red lentils cook faster (often 10–15 minutes) compared to 25–30 minutes for green or brown lentils. Flavor: Red lentils have a milder, sweeter, and nuttier taste, whereas green/brown lentils are more earthy or peppery. Best Uses: Use red lentils for curries, thick creamy soups, and purées. Use green/brown for salads, sides, and dishes where you want to see individual lentils. Appearance: Red lentils are bright orange-red to yellow, while "regular" lentils are usually brown or green/avocado colored. While both are high in nutrients, red lentils are the best choice for quick-cooking, creamy textures, but they cannot be used as a direct, one-to-one substitute in recipes requiring firm lentils.

Great Value Red Lentils are a simple, affordable pantry staple that work well for everyday cooking. The lentils cook fairly quickly compared to other legumes and soften into a smooth, almost creamy texture, which makes them great for soups, stews, curries, or even thickening sauces. They don't require soaking, which is convenient when you want to put a meal together fast. The quality is consistent for a budget-friendly option, though you do want to rinse them well since there can occasionally be a bit of dust or small debris. The flavor is mild and slightly earthy, so they absorb spices and seasonings really well, making them very versatile in different cuisines. Overall, this is a reliable, low-cost option if you want an easy plant-based protein to keep on hand for quick, nutritious meals.

Lentil soup is probably my family's favorite easy, healthy dinner, and these Great Value red lentils are wonderful. They're always fresh and don't have a lot of "dust" in the bag like some legumes/pulses develop when they've been on the shelf for awhile. I generally start with some hot avocado oil and a double-handful of chopped onion, celery, fresh pepper, and garlic. After those things have softened up, I increase the heat to high, add about 2 quarts of water, a couple of those big Knorr bouillon cubes (chicken, tomato with chicken, or beef), a pod of dried cayenne pepper, and a big sprinkle of black pepper, and when the water comes to a rolling boil, I add my lentils. I stir the boiling pot for about a minute then decrease the heat to low-medium, cover, and let them simmer, stirring regularly to keep them from sticking together and adding water as needed to keep them from getting too dense. Once the lentils are tender, I remove the pod of hot pepper and use my immersion/stick blender to blend the soup to a smooth, creamy consistency. It's incredibly delicious and super-healthy with loads of protein, fiber, and some other important nutrients. Season them any way you like, and note: lentils make a great bean dip/hummus-like snack to eat with chips or toasted pita bread!!

It is wonderful that Great Value offers such a great variety of dried bean and pea products. They are very nutritious. The instructions on the package are easily understood and make preparation easy. I like to make a pound bag and use it throughout the week in salads, soups, to make dips, burgers, and as a main course. They are really versatile. They are shelf stable and they can even be planted in the garden.

Red lentils are the best! They are very difficult to find and when you do find them, they're very expensive. Please keep selling these for a reasonable price.!

Red lentils cook super fast (15 minutes) and are way healthier than most takeout/delivery places. I use them to thicken sauces and soup too. The Great Value brand seem to be high quality and thankfully affordable enough