These whole red lentils are grown by Stephen and Tania Walter at Burrum Biodynamics in Marnoo, western Victoria. Like all of their crops, these lentils are grown under Demeter-certified biodynamic practices—free from synthetic inputs, and part of a diverse crop rotation that builds healthy soil.

Unlike split red lentils, these are whole and unpolished, meaning they retain their outer seed coat. This gives them a firmer texture, higher fibre content, and a slightly nuttier flavour—perfect for slow-cooked dahls, soups, casseroles, salads; or any recipe that calls for brown lentils. They can also be sprouted or ground into flour for traditional flatbreads or lentil-based baking.

Whole red lentils are a key part of sustainable farming at Burrum—helping to fix nitrogen in the soil and support long-term fertility across the farm’s grain and legume rotations.

Why we love them:

• Grown by Burrum Biodynamics in Marnoo, VIC

• Certified biodynamic by Demeter Australia

• Whole red lentils – higher in fibre, firmer texture

• Great for dahls, soups, sprouting, or milling

• Grown regeneratively as part of a diverse rotation

From the farm:

Burrum Biodynamics is one of Australia’s leading biodynamic grain and legume producers. Stephen and Tania Walter grow all their crops without synthetic chemicals, using compost, crop diversity, and low-input farming to create a truly regenerative system. Their red lentils are part of a wider rotation that supports soil fertility, ecosystem health, and long-term sustainability. Learn more here.

FAQs

What’s the difference between whole and split red lentils?

Whole lentils retain their outer skin and hold their shape when cooked. They’re higher in fibre and have a firmer, more textured bite than split red lentils.

How should I cook them?

Rinse well and simmer for 30–40 minutes, or until tender. No need to soak, though soaking can reduce cooking time. Perfect for dahls, stews, and lentil bowls.

Can I sprout these lentils?

Yes! Whole red lentils are great for sprouting. Rinse, soak overnight, then rinse twice daily until small sprouts appear (typically within 2–3 days).

Can I use them for flour?

You can mill them into lentil flour for use in flatbreads, dosas, or gluten-free baking.

Are they organic?

They’re certified biodynamic through Demeter Australia, which goes beyond organic standards to include soil fertility, ecological balance, and whole-farm sustainability.

How should I store them?

Keep in an airtight container in a cool, dry place. For longer-term storage, refrigerate or freeze to protect from pests. 

Please note: because the grower rotates their crops each year, so it is not uncommon to find other seeds mixed in with your grain (it shouldn't be too much). Mixed cropping ensures a healthy soil that allows the growers to reduce their dependance on synthetic fertilisers and pesticides.

Practice for conventional growers is to poison their paddocks before planting the new season crops to ensure old season crops don’t come through, being an organic crop this is thankfully not an option.