Saskatchewan grows close to half the world's lentils, so these are about as local as a lentil gets in Canada. Split and hulled, they cook in fifteen minutes with no soak and break down into a silky purée — exactly what you want for dal and thick soups.
Red split lentils — masoor dal — are the workhorse of a pulse-forward kitchen. Because they are split and hulled, they cook fast and collapse into a creamy base, which is why they anchor dal, sambar, and blended soups rather than salads.
These come from Daybreak Mill in Saskatchewan, recent crop, cleaned and ready to rinse and cook. No grit, no soak, no overnight planning.
A pound of dried lentils makes roughly three pounds cooked — a bag this size is a season's worth of weeknight dinners for most families.
Red split (decorticated) lentils, grown and milled by Daybreak Mill, Saskatchewan. Recent crop year.
Rinse, then simmer 1 cup lentils in 3 cups water 15–20 minutes. No soak. Salt at the end.
About 25% protein by weight, high in fibre and iron, naturally gluten-free.
25 lb food-grade bag. Store cool and dry; best within two years.
Everyday dal: Rinse 1 cup lentils until the water runs clear. Simmer in 3 cups water with a pinch of turmeric for 18 minutes until soft. In a separate pan, bloom cumin, garlic and chili in butter or oil, then stir that tempering through. Salt to finish.
Soup base: A handful thrown into any vegetable soup thickens it and adds protein without changing the flavour much. They dissolve, so no one need know.
Free shipping anywhere in Manitoba on orders over $500. Saskatchewan and Alberta: flat rate or by weight, calculated at checkout. Beyond the prairies, call us at (204) 829-2311 and we'll quote it honestly — no surprise fees, no inflated handling.
Unopened, shelf-stable goods can be returned within 30 days. If anything arrives damaged or short, email a photo to prairiefoods@live.ca and we'll make it right the same week.
Fifteen minutes to dinner. I keep a jar on the counter and refill from the big bag. Cleaner tasting than the grocery store kind. — Amara O., Winnipeg
Cooks down fast and evenly, no stones or grit to pick out. The kids actually eat the dal. — Steve R., Altona