Red Lentils is probably the most commonly used in world. It is basically the split lentil without skin and is red in color.
It does not need soaking prior to cooking as it is a “soft” Dal and cooks quickly. When cooked, Red lentils turns into a soft golden color.
With 26% protein, lentils have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp. Red lentils is an important part of the diet in many parts of the world, the seeds have a short cooking time (especially for small varieties with the husk removed, such as the common red lentil) and a distinctive earthy flavor.