Split red lentils are made by splitting the whole red lentil in half. They cook more quickly than whole lentils and have a smooth texture when cooked. They are often used in Indian cooking, particularly in dals, spiced lentil soups that are a staple of Indian cuisine.[1] Whole red lentils are left intact and have a firm texture when cooked. They take a bit longer to cook compared to split lentils. When cooked, they retain their shape and don't turn mushy, making them a great option for salads and stews. Whole red lentils are also rich in fiber and protein and are often used in vegetarian and vegan cooking. In general, split red lentils are preferred for Indian-style curries and soups, while whole lentils are often used in dishes like salads or stews where the lentils can retain their shape and texture, but they can be used interchangeably (paying attention the the longer cooking time of the whole red lentils).