About
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
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
| 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
Research citations
- 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
