Red and yellow (or golden) lentils are very similar in flavour and texture and can be used interchangeably. The only real difference is their colour. Red lentils cook quickly and do not hold their shape well which make them excellent in curries, purees and soups. They are often chosen as they break down easily and add great flavour & texture. Red lentils are thought to be high in protein and fibre, as well as folate, iron, magnesium and zinc.
Country of Origin : Italy