Red lentils are an edible pulse, or legume, that are small, lens-shaped and reddish-orange in color. They are commonly used in Indian, Ethiopian, and Mediterranean cuisines. Red lentils are an excellent source of plant-based protein and dietary fiber, as well as essential vitamins and minerals. They can be cooked into a variety of dishes, including soups, stews, curries, and dips. Red lentils are also popular in vegetarian and vegan cooking, as they are a good substitute for meats and other animal proteins.