About
What it is and where it shows up.
Red lentil (Lens culinaris Medik.), known as Masoor in India, is a whole pulse/legume cultivated in over 70 countries and consumed globally in whole, dehulled, and split forms. It is prized as a dietary staple for its high protein content (~20–30%), dietary fibre, vitamins, minerals (iron, zinc), and polyphenolic bioactive compounds.
Safety summary
The regulatory and scientific consensus.
Red lentil is a safe whole food recognised by all major regulatory bodies with no established ADI, as it is an unprocessed pulse rather than a food additive. It contains anti-nutritional factors (phytate, tannins, raffinose-family oligosaccharides) that can reduce mineral bioavailability and cause gastrointestinal discomfort, but these are substantially mitigated by soaking and cooking. Human health risk assessments find no significant carcinogenic or non-carcinogenic risk from lentil consumption at normal dietary intakes.
Regulatory landscape
What food-safety regulators have decided.
| Jurisdiction | Status | Note |
|---|---|---|
| Health Canada (Canada) | Approved | CFIA maintains a biology document for Lens culinaris as a well-characterised cultivated crop in Canada. Whole red lentils are conventional foods approved for unrestricted sale. Canada is a major global lentil producer and consumer.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Whole red lentils (Lens culinaris) are traditional foods with a documented history of human consumption within the EU and are not subject to novel food authorisation under Regulation (EU) 2015/2283. No maximum intake limits established.source |
| Food Standards Agency (FSA) / Food Standards Scotland (FSS) (United Kingdom) | Approved | UK FSA formally determined that whole red lentils (Lens culinaris) have a significant history of consumption in the UK and EU prior to 15 May 1997 and are therefore not a novel food under assimilated Regulation (EU) 2015/2283. Approved as a conventional food without restriction.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Lentil (Masur) — Lens esculenta Moench / Lens culinaris Medik / Ervem lens Linn — is listed under FSS (Food Product Standards and Food Additives) Regulations, 2011, Chapter 2.4, Regulation 22 (Pulses). Standard covers whole, shelled (de-husked), and split forms; must be free from toxic or noxious seeds, added colouring matter, and comply with pesticide residue limits under FSS (Contaminants, Toxins and Residues) Regulations, 2011. |
Who should approach with care
Whose guidance would steer them away.
Ibs — Whole red lentils contain high concentrations of raffinose-family oligosaccharides (40.7 mg/g), resistant starch (75 mg/g), and fructo-oligosaccharides — poorly digested FODMAPs that are fermented in the colon and can trigger bloating, flatulence, and abdominal pain in IBS patients.
Ibd — The high insoluble fibre and oligosaccharide content of whole red lentils may exacerbate gastrointestinal symptoms during active IBD flares; patients should consult a dietitian regarding appropriate preparation (soaking, cooking) and serving sizes.
Kidney Disease — Red lentils are high in protein (20–30%) and potassium, nutrients that typically require restriction in patients with chronic kidney disease on protein- or electrolyte-controlled diets.
Gout — Lentils contain moderate amounts of purines; standard dietary guidance for gout and hyperuricemia recommends limiting legume purine load to reduce the risk of uric acid elevation and acute gout flares.
Research citations
The sources behind this verdict.
- 1FSSAI. Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011 — Chapter 2.4: Cereals and Cereal Products, Regulation 22: Pulses. fssai.gov.in
- 2other. Lentil protein obtained from red and/or yellow lentils (Lens culinaris): Determination of the status of a novel food pursuant to Article 4(2) of assimilated Regulation (EU) 2015/2283 — UK Food Standards Agency, 2025. food.gov.uk
- 3PubMed. Potential Toxic Metal Concentration and Risk Assessment in Agricultural Soil and Lentil Crop (Lens culinaris Medik) in Dawunt Woreda, Northwest Wollo, Ethiopia, 2024. pmc.ncbi.nlm.nih.gov
- 4PubMed. Iron- and Zinc-Fortified Lentil (Lens culinaris Medik.) Demonstrate Enhanced and Stable Iron Bioavailability After Storage, 2021. pmc.ncbi.nlm.nih.gov
- 5PubMed. Seed Protein of Lentils: Current Status, Progress, and Food Applications, 2019. pmc.ncbi.nlm.nih.gov
Independently researched6 citations