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Crimson lentils, also known as red lentils, are a type of pulse belonging to the legume family. They are characterized by their vibrant reddish-orange color and are typically sold split, which results in a shorter cooking time compared to whole lentils. These lentils are a good source of protein, fiber, and essential minerals. While lentils, in general, have ancient origins in the Near East, crimson lentils are now grown in many parts of the world, including Canada, India, Turkey, and Australia. They are a staple food in various cuisines, particularly in Indian and Middle Eastern dishes. Due to their quick cooking time and mild, slightly sweet flavor, crimson lentils are commonly used in soups, stews, purees, and curries. They can also be used as a thickening agent and are suitable for making vegetarian and vegan dishes.