Lentils
Lentils comes from the latin word for lens. They were consumed as long ago as 13,000 years.
Canada is the largest exporter of lentils in the world.
Lentils range in colors from yellow to red-orange to green, brown and black. The green or Laird is most commonly grown. One black lentil is called beluga because is resembles beluga caviar.
Lentils vary in size and are sold with and without skins, whole or split.
They are an excellent source of fiber and have the secod-highest ratio of protein per calorie of any legume after soybeans.
They are high in Vitamin B9/folate, Vitamin B1/thiamin, Vitamin B5/pantothenic acid, phosphorus, iron, zinc, copper, manganese, molybdenum, and potassium.
Lentils are an excellent source of starch for diabetics due to the high levels of slowly digested starch—30%, and low levels of readily digestible starch—5%.
Unlike many other legumes, lentils do not need to be presoaked and usually take from 10 to 40 minutes to cook, depending on the consistency desired. They have an earthy taste and easily take on the taste of any spice/herb/flavor with which they are cooked.
Dried lentils can be sprouted by soaking in water for a day and keeping them moist for several days. This reduces phytic acid which can reduce the bioavailability of some minerals in lentils.
Lentil recipes are very popular throughout South and West Asia and in the Mediterranean region. They are often cooked with rice. In India and Pakistan, this dish is called khichdi, in many Arab countries, it is mujaddara or mejadra and in Egypt, kushari. Lentil curry is a daily part of the menu on the Indian subcontinent. Lentils are also used in regional sweets.
In Europe, North and South America, lentils are often used in soup.
Dry lentils can be stored in a cool, dry, dark place for up to 12 months. Varying stages of dryness can affect cooking times.
Cooked lentils will keep in the regrigerator for 3 or 4 days in a sealed container.
Before cookiing lentils, check for small stones or debris, then rinse well using a strainer.
Use 3 cups of liquid for each cup of lentils. The lentils should be placed in boiling water rather than being brought to a boil with the water—they will be easier to digest. When water returns to a boil turn heat to simmer and cover. Green lentils require 30 minutes to cook while red ones require only 20 minutes. Adjust cooking times for consistency: 5 to 10 minutes less for firm consistency (for soup or salads), 10 to 15 minutes longer for mushiness (in a dal).
In Italy and Hungary, eating lentils on New Year’s Eve symbolizes hope for a prosperous new year, possibly due to the round shape that looks like a coin.
In Jewish mourning, lentils and boiled eggs are eaten due to their round shape symbolizing the life cycle from birth to death.
Lentils comes from the latin word for lens. They were consumed as long ago as 13,000 years.
Canada is the largest exporter of lentils in the world.
Lentils range in colors from yellow to red-orange to green, brown and black. The green or Laird is most commonly grown. One black lentil is called beluga because is resembles beluga caviar.
Lentils vary in size and are sold with and without skins, whole or split.
They are an excellent source of fiber and have the secod-highest ratio of protein per calorie of any legume after soybeans.
They are high in Vitamin B9/folate, Vitamin B1/thiamin, Vitamin B5/pantothenic acid, phosphorus, iron, zinc, copper, manganese, molybdenum, and potassium.
Lentils are an excellent source of starch for diabetics due to the high levels of slowly digested starch—30%, and low levels of readily digestible starch—5%.
Unlike many other legumes, lentils do not need to be presoaked and usually take from 10 to 40 minutes to cook, depending on the consistency desired. They have an earthy taste and easily take on the taste of any spice/herb/flavor with which they are cooked.
Dried lentils can be sprouted by soaking in water for a day and keeping them moist for several days. This reduces phytic acid which can reduce the bioavailability of some minerals in lentils.
Lentil recipes are very popular throughout South and West Asia and in the Mediterranean region. They are often cooked with rice. In India and Pakistan, this dish is called khichdi, in many Arab countries, it is mujaddara or mejadra and in Egypt, kushari. Lentil curry is a daily part of the menu on the Indian subcontinent. Lentils are also used in regional sweets.
In Europe, North and South America, lentils are often used in soup.
Dry lentils can be stored in a cool, dry, dark place for up to 12 months. Varying stages of dryness can affect cooking times.
Cooked lentils will keep in the regrigerator for 3 or 4 days in a sealed container.
Before cookiing lentils, check for small stones or debris, then rinse well using a strainer.
Use 3 cups of liquid for each cup of lentils. The lentils should be placed in boiling water rather than being brought to a boil with the water—they will be easier to digest. When water returns to a boil turn heat to simmer and cover. Green lentils require 30 minutes to cook while red ones require only 20 minutes. Adjust cooking times for consistency: 5 to 10 minutes less for firm consistency (for soup or salads), 10 to 15 minutes longer for mushiness (in a dal).
In Italy and Hungary, eating lentils on New Year’s Eve symbolizes hope for a prosperous new year, possibly due to the round shape that looks like a coin.
In Jewish mourning, lentils and boiled eggs are eaten due to their round shape symbolizing the life cycle from birth to death.