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Red Lentils Specifications

1. General Description

• Product: Red lentils (Lens culinaris
• Type:
  • Whole red lentils
  • Split red lentils (masoor dal)
• Color: Orange to reddish (bright and uniform preferred)
• Odor: Clean, mild, and natural (free from musty or sour smell)
• Condition: Clean, sound, mature, and fit for human consumption

2. Physical Quality Parameters

ParameterSpecification

Moisture Content

Max 12.0% – 14.0%

Foreign Matter

Max 0.5% – 1.5%

Damaged Grains

Max 2.0% – 5.0%

Broken/Split Grains

Max 3.0% – 8.0% (for whole lentils)

Discolored Grains

Max 2.0%

Admixture (Other Pulses)

Max 1.0%

3. Size & Appearance

• Uniform grain size and shape
• Bright orange/red color (especially after dehulling)
• Free-flowing and clean
• Minimal shriveled or immature grains

4. Quality Requirements

• Good cooking quality (soft texture after cooking)
• Uniform splitting (for split lentils)
• Free from:
  • Stones and dust
  • Insect infestation
  • Mold or spoilage
• No off-flavors

5. Purity & Cleanliness

• Free from:
  • Live insects
  • Rodent contamination
  • Harmful foreign materials
• Minimal presence of:
  • Husk (for split lentils)
  • Other grains or seeds

6. Chemical / Safety Limits

ParameterLimit

Aflatoxin

Max 5–10 ppb

Pesticide Residues

Within permissible limits

Heavy Metals

Within safe limits

Microbiological Contamination

Within food safety standards

7. Grading (Typical Example)

GradeMoistureForeign MatterDamaged Grains

Grade 1

≤12.0%

≤0.5%

≤2.0%

Grade 2

≤13.0%

≤1.0%

≤4.0%

Grade 3

≤14.0%

≤1.5%

≤5.0%

8. Packaging

• Packed in:
  • 25 kg or 50 kg PP bags
  • Retail packs (1 kg, 2 kg, etc.)
• Packaging must be:
  • Clean, dry, and food-grade
  • Properly sealed and labeled (origin, grade, crop year, net weight)

9. Storage Conditions

• Store in cool, dry, and well-ventilated warehouses
• Protect from:
  • Moisture and humidity
  • Insects and pests
• Stack on pallets; avoid direct floor contact

10. Uses

• Household cooking (soups, stews, curries)
• Food processing (ready meals, canned foods)
• Protein source in vegetarian diets

11. Standards & Compliance

• Must comply with:
  • National food and pulse standards
  • Phytosanitary requirements
  • International standards (e.g., Codex Alimentarius)