And they offer a broad range of texture when cooked. Brown Lentils are the most common type of lentil beans found. Texture: They can tend to split and slightly fall apart when a little over-cooked, and are great at this stage to thicken soups and stews.
But they hold their shape when simmered for 20 — 30 minutes. Best Uses: Soup, veggie burgers, sauces, vegetarian meatloaf, casseroles. Or roast them for a crispy alternative to little croutons in a salad. These lentils are generally smaller than Brown Lentils, and the French version including Puy lentils is noticeably smaller. Their color ranges from a greenish bean to a mottle darker green French varieties. Texture: Green Lentils have a harder exterior in comparison to Brown Lentils, and therefore hold their shape very well when fully cooked.
Alternatively, add them to grains or vegetables dishes, or sauces where you want the lentil shape to be easily discernible. Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1 Weekly Recipes, 2 Vegetarian Meal Plans, and 3 Monthly Vegetarian Tips for helping you to move to a more vegetarian diet. Black Lentils are small, resembling caviar, and therefore sometimes referred to as Black Beluga Lentils.
Texture: these lentils hold their shape well, but tend to fall apart if cooked beyond doneness. They have a deep earthy flavor, and are considered the most flavorful and most nutritious of all the lentils. They tend to get mushy at about 40 minutes. Red and Orange Lentils are the same legume, just variations on the color spectrum. Yellow Lentils are very similar. They are the party girls, if only because of their colors. As a note, these lentils are not related to green or yellow split peas.
They are from two different legume plants. Split peas are a variety of field peas a type of legume , grown specifically for drying. And lentils are as the seed of a different legume plant, and dried. Also of note, Yellow Lentils are not the same as Moong Dal split mung beans , although they're similar in texture and appearance.
They have a very soft texture when cooked — and quickly cook into a mushy texture. Cooked alone, simmer for 5 — 7 minutes for a tender, firm texture. Cook for 9 minutes to break them down into a mushy texture. Flavor: A mild earthy flavor that's a little sweet and nutty. This lentil is the sweetest of the varieties. These lentils are particularly popular in Indian dishes. Special Note: Occasionally I find specialty lentils in my market, and love to try them out. Pictured in the center of the top photo are Umbrian Lentils.
Although they're tan in color, they're more similar to French lentils. They cook up quickly and hold their shape very well. If you see them, I highly recommend them. Lentils are a small round legume and staple ingredient in many recipes throughout South Asia, West Asia and the Mediterranean. Lentils will keep you full, healthy and energized. When it comes to cooking lentils on the stove for use in other recipes opt for green lentils, Lentils de Puy, brown lentils or black lentils.
Watch the video below and learn how to cook lentils in 4 steps:. Because lentils are so small and cook quickly, you do not need to soak them first.
Simmering at too high a heat and having them bounce around in the pot is usually what leads to mushy lentils. They can overcook quickly, so keep an eye on the time. Add a Bay Leaf and Piece of Kombu: While lentils have a natural earthy flavor, a bay leaf and piece of kombu seaweed adds more flavor to the tiny legume. Kombu adds vitamins, nutrients and trace minerals as well, including iodine. All comments are moderated before appearing on the site.
Thank you for sharing your feedback! I really like the idea of the easier digestion though — the last thing a pregnant lady needs is more gas, lol! My question is, does the kombu make the lentils taste of seaweed?
How can i lower the amount of iodine without loosing the effect of the enzymes? Years ago I had an unhappy experience with cooking lentils which turned out like a horrible grey mush. Fortunately, your tips and recipe for cooking lentils has given me confidence to have another go and some rather more pleasing results.
Thank you, Stephen. Thank you. I never cooked lentil with bay leave. I DO soak brown lentils by covering them with boiling water, leave them to stand for up to an hour, then, as you do, lightly simmer—but only for 5 or 6 minutes.
They are still firm but just cooked. I needed some green lentils for a vegan goulash recipe but, I had never cooked lentils before on their own.
I found your recipe and followed it but, id not add anything to the water since I was adding them to the goulash. I can totally see eating them as a soup on all their own. And if I freeze them, do I just thaw and then throw into my favourite recipe? Turned out perfect! Thank you for sharing!
I found information on this sight useful and easily understood a band a great attribute for the health of my family, cheers. Based on looking at the recipe of the other lentils, I checked in on my pot at the 25 min mark, which worked out perfectly. I made as directed with beef stock and I sauteed onion,carrots, sausage and a bit of tomato paste also a dash of r.
Delicious, thanks. I succeeded. I loved the addition of kombu. Maybe a quick Google search can give you ideas! Hi Lisa! I love all your recipes…Thank you!
Can you soak lentils overnight for better digestion without them becoming mushy? If you decide to soak, they really only need hours. I thought I had the green ones but I only have yellow kinds. Hi Lisa — yes, you can use yellow lentils. Just be aware that yellow lentils tend to be softer, like red lentils. Saw an interesting recipe in the NYT cooking for Red curry lentils with sweet potatoes and spinach, seems like something you might find interesting!
I have them more like a soup. My mother is French and that is how we always had them, with a dab of butter and salt. No other herbs. After cooking as the recipe says, I do not drain, and I add butter. Very good. Hi Lisa, I received a box of lentils from a neighbour lady who was travelling on. About 2 or so cups, Cooked ,not mushy with pieces of cucumber very few but with small sticks of Rosemary.
I got the bottle also It was in her fridge. Not throwing good food out. Even if I never had lentals. Any suggestion as to what do I do now with them. Hi John — if the lentils are cooked you can easily turn them into a salad recipe.
I have a lentil salad recipe on my website, just search for lentils in the top search bar. I discovered your site some time ago and on your recommendation bought the Kitchenaid mini so I could make the zucchini sheets! I have a lot of French teeny green lentils that have been sitting around for a while and wonder if those are best to use. I am having a guest and want this to come out well.
Do you think the French ones will work fine or should I get some regular lentils for best success? Thanks for your reply! Hi Barbara — How exciting! Enjoy the recipe. My first time making lentils! Great directions to achieve the perfect non-mushy lentils.
Thanks, Lisa! Hi Stephanie — Happy to hear my instructions helped you create your first batch of lentils! Definitely a great way to add more protein into your diet :. Ok Miss Lisa, I made these last night for dinner and they were perfect. I actually did not have kombu, but imo they still came out perfect. I turned the burner off right at 17 minutes, drained and stirred them into a mushroom and broccolini stir fry that I served with wild rice.
Do you think that would work? Thank you so much for this information! Thank you for showing me how! Is there a benefit to one over the other? Hi Michael — either way works, the only difference is that I start checking them a few minutes earlier if I start them in a pot of cold water. I went with adding to plenty of boiling water and draining, almost like pasta but not as much water.
I think I like it better and may change my lentil ways. Hi Kristie, I find them in the bulk bin section at Whole Foods. Do you have any tips for how to reduce the classic affect that legumes play on the gut? Any tips would be greatly appreciated! Hope that helps! I agree, work legumes into your diet slowly, and vary your protein sources for best digestive happiness.
You can also try soaking legumes in pure water with a little lemon juice first and then rinsing prior to cooking, particularly good with black beans. Try taking probiotics when you eat them. Saccharomyces Boulardii is the one I recommend and seems to work the best.
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