How they taste, however, varies from person to person and from one species of lentil to the other. For example, green lentils are often described as robust and somewhat peppery while red lentil are mild and sweet. Unlike other legumes like beans and chickpeas, it is not necessary to soak lentils before cooking. Most varieties will swell to approximately double in size when cooked, perhaps a little more. So, for every one cup of dry lentils expect approximately 2 to 2.
Believe it or not, lentils are considered a vegetable. After all, they are legumes and, by definition, legumes the mature seeds of the plant. Some popular ways to add additional flavor include cooking in vegetable, chicken stock , bone broth , or add a little white wine for flavor. Here are some of my favorite additions-. Dry and uncooked, your lentils can stay fresh for up to one year in a cool, dry, dark place.
Rather, after one year, it is likely that your lentils have started to lose some flavor. Alternatively, you may also freeze your cooked lentils and store in the freezer for up to six months. Be careful when reheating frozen lentils as they are especially sensitive to splitting. If you try Cooking this Easy Lentil Recipe , please leave me a comment and let me know! I always love to hear your thoughts. Transfer lentils to a medium-sized pot. Fill with cups of water or vegetable broth and add a bay leaf, if desired.
Bring water to a boil over high heat. Cook for approximately 20 minutes, or until tender but not mushy. Drain the lentils in a fine-mesh strainer, remove the bay leaf, and season with salt and pepper, if desired.
Transfer the lentils, water, and bay leaf to a medium-sized oven-safe pot or Dutch oven. Allow lentils to bake for 30 minutes then check for doneness. Continue to bake until tender, checking for doneness every minutes. Total cooking time will vary greatly depending on the type of lentil used Drain the lentils in a fine-mesh strainer, remove the bay leaf, and season with salt and pepper, if desired.
How to Cook Lentils in the Pressure Cooker Instant Pot Add lentils to a fine-mesh strainer and rinse thoroughly with cold water to remove any dust and dirt. Transfer lentils and 3 cups water or vegetable broth to the Instant Pot.
Lock the lid and place vent in the "sealing" position. Cook on manual, high pressure for 9 minutes. Note- this time does not include the time approximately minutes that it takes to for pressure to build up in your Instant Pot. After the lentils have cooked for 9 minutes, do a quick release by manually moving the pressure release knob to "venting". If they're tender and some liquid remains, drain the lentils in a fine-mesh strainer, remove the bay leaf, and season, if desired.
Drain any remaining liquid, if necessary. Read below to find out why. Lentils are legumes—cousins to beans, chickpeas, soybeans and peanuts. The name "lentil" actually comes from the Latin word for "lens," which makes sense since the dried bean looks like a little lens.
Like many other beans, they've been used in cooking for centuries and are thought to have originated in the Near East.
But they're routinely cultivated and a part of the cuisine throughout Europe, Asia, and North Africa. This means you can find lentils in some of their most well-known dishes, such as Indian Dal , Ethiopian stew , and Egyptian Koshari. And because they've spread so far, there are a wide variety of different types of lentils you can cook with.
Here are some of the types:. Also referred to as French lentils, green lentils hold up well after cooking and have a nutty taste. They're an ideal addition to a salad or on their own as a side dish.
Beware, they require a bit more patience to prepare than other varieties, taking nearly 45 minutes to cook. With a sweeter flavor, these lentils are commonly utilized in Indian and Middle Eastern dishes. Although they are quick to prepare, they are more prone to lose their texture after being cooked.
Consider using them in pureed soups or sauces to add a unique twist to your main dish. Read more on the DASH diet. Lentils provide a large amount of folate. Folate is critical for preventing neural tube defects in newborns. This essential vitamin can also reduce the risk of gestational diabetes. A study of 14, pregnant women found that those who took more folate during pregnancy were less likely to develop gestational diabetes.
The Centers for Disease Control and Prevention CDC recommend that females of childbearing age consume a minimum of micrograms mcg of folate or folic acid every day. The CDC advise that women increase intake during pregnancy and breastfeeding. Lentils also provide selenium. Selenium may decrease the rates that tumors grow.
T cells kill disease. The NIH note that selenium may help reduce rates of colorectal, prostate, lung, bladder, skin, esophageal, and gastric cancers. However, scientists must carry out further research into the cancer preventing benefits of selenium, as studies on the mineral have, so far, produced mixed results. A meta-analysis of articles suggests that fiber may also have links to a lowered risk of colorectal cancer.
Iron deficiency is a common cause of fatigue. Not getting enough iron in the diet can affect how efficiently the body uses energy. Beyond this simple preparation, there are endless ways to use them. Aside from the lentil recipes I mentioned above, these are a few of my favorites:.
Notify me of follow-up comments via e-mail. I love cooking red and green lentils with rice and seasoning it with tumeric and salt. It makes a great base for bowls. I made this with the black lentils, delicious. A definite keeper!
I made the lentils in advance and quickly threw together the lemon herb dressing. This will become part of our regular rotation of dishes. I made this recipe today and was very surprised at how much I like it.
We made it with a bag of lentils green in a 6 qt pot with one bay leaf and about three tbs of barley.
0コメント