Indulging in an instant pick-me-up doesn't have to be bad for you. Whipped up in a jiffy, red split lentils are high in protein and contain a significant amount of folate and magnesium. Magnesium is nature's calcium channel-blocker, preventing calcium that the body cannot use from damaging heart cells. The life-saving lentil was used by vegetarian ancient Indians twice a day, who dealt with the problem of protein deficiency by including a cup of lentil curry (dhal) into their diets. Great for soups, stews, dips, or as an addition to tomato sauces, red split lentils cook down to a purée, distinctly transferring subtle and individual flavours of herbs and spices. They are a good source of iron and potassium, and contain disease-fighting phytochemicals. Cooked with rice, added to snacks, such as steam dumplings, or stuffed in breads, the red split lentil is a perfect ingredient for your next culinary adventure.