Lentils are an annual edible plant in the legume family, widely used by humans since prehistoric times. In Russia, for a long time, lentil dishes were the basis of the diet. Over time, lentils were replaced by other products, so today this legume crop is quite exotic for our country.
Several varieties have evolved over the millennia of cultivation of this plant, the most common of which are brown lentils, red lentils, green lentils, and black-green lentils, also called French lentils or puy lentils. Lentil varieties differ not only in color, but also in taste. In addition, in finished form, they acquire a different consistency. Based on this, different varieties of lentils are used to prepare certain dishes.
Cooking different varieties of lentils
The most popular lentil is brown. It retains its shape after heat treatment and has a nutty flavor. Brown lentils are usually added to soups and vegetable dishes, and are also served as a side dish with pork. The cooking time is 40 minutes. Before cooking, brown lentils require pre-soaking for up to 12 hours.
Red lentils, on the other hand, boil well, so they are used to make mashed soups and cereals. In vegetarian cuisine, cutlets are made from it. Red lentils taste like peas. Red lentils are cooked in only 10-15 minutes, they do not need preliminary soaking.
Green lentils taste similar to brown lentils, but are considered more spicy and flavorful. Requires a long cooking time from 30 minutes to one and a half hours. To shorten the cooking time, it is advisable to soak the green lentils. It retains its shape well after cooking. Green lentils are often combined with rice and wheat and added to salads.
French lentils have a mild peppery flavor. After cooking, it becomes soft inside, but at the same time retains its shape. The cooking time is about 20 minutes. Pre-soaking is not required. Lentils are used as side dishes. It is also used as an ingredient in soups, salads and casseroles.
Useful properties of lentils
Lentils are rich in easily digestible plant protein, fiber and complex carbohydrates to give you a long feeling of fullness. At the same time, there is very little fat in it, which makes lentils a useful dietary product. In addition, lentils are a real treasure trove of micro and macro elements, including calcium, magnesium, potassium, phosphorus, chlorine, sulfur, iron, zinc, iodine, copper, manganese, selenium, chromium, molybdenum, boron, silicon and cobalt. Lentils also contain B vitamins, vitamin E, niacin and the amino acid tryptophan, which is essential for the synthesis of the "happiness hormone" serotonin.
