Lentils might seem like an unassuming legume, when in fact they are a key ingredient in the pantry. They are low in calories, but high in fiber and protein. Green, brown and red lentils have thin skin, cook quickly and become very soft, making them great for stews and other stewed dishes. If you are looking for a variety of lentils that hold their shape, choose French green lentils or beluga lentils and serve them as a side dish or as an ingredient in a winter salad.
Ingrediants
- 200 g of dried lentils
- 600 ml of water
- Half a teaspoon (3 g) of salt
For 4 people
Steps
Method 1 of 3: Select a Lentil Variety
Step 1. Choose green or brown lentils if you want them to cook quickly and be very soft
They are the most popular in stores, so you will be able to find them easily. They have a thin skin, so they cook quickly and, for the same reason, they don't stay firm. When they are mixed, they will fall apart and acquire the consistency of a soft puree with a vague earthy flavor.
Green and brown lentils are generally used in soups and stews. Thanks to their protein content they can replace meat, but they are also excellent combined with pasta or stewed alone
Step 2. Choose French green lentils (from the village of Le Puy) if you want them to keep their shape
If you want to prevent them from falling apart during cooking, go in search of French green lentils, also called Puy lentils because of their provenance. As they retain their texture, they are ideal for serving as a side dish or added to a winter salad.
These lentils have thick skin, which is why they don't flake. For the same reason, they require longer cooking than green or red lentils
Step 3. Try peeling the red lentils if you want to make a puree
Maybe you've tasted a lentil curry, a typical dish of Indian and Middle Eastern cuisine. Red lentils have a sweeter flavor than green lentils and also faster cooking times. Because they are thin-skinned, they tend to soften and flake off.
Red, orange or yellow lentils are ideal for preparing the typical Indian Dahl and for all preparations with a creamy consistency, for example velvety. Lentil puree can also be added to the dough of baked goods to make them more nutritious
Step 4. Choose beluga lentils (or black lentils) if you prefer them very small and with a firm texture
They have a thick skin, an earthy flavor, are round and small in size. The thick skin prevents them from flaking during cooking. Beluga lentils pair well with other earthy flavored products, such as mushrooms and leeks.
- Keep in mind that black lentils also tend to flake if you let them cook too long.
- Once cooked, you can sprinkle beluga lentils on a winter salad or add them to soup to make it thicker and more consistent.
Method 2 of 3: Cook the Lentils
Step 1. Put 200g of lentils in a colander and rinse them with cold water
Place a fine mesh strainer in the sink and pour 200 g of lentils of the variety of your choice into it. Examine them closely to get rid of the wilted ones and any pebbles, then rinse them under cold running water to remove dirt and any kind of impurities.
- If you want to cook a different amount of lentils, simply use the same proportion: 1 part lentils and 3 parts water. For example, if you want to make 100g of lentils, you will need to use 300ml of water.
- With 200 g of dried lentils you will get 4 servings of lentils.
Step 2. Pour the lentils into a pot with 600ml of water
Choose a large pot as the lentils will be doubled or tripled in volume at the end of cooking. Put the pot on the stove.
- Use cold water. If you use boiling water, the lentils may soften before they even cook, resulting in them splitting or flaking completely.
- If you prefer, you can cook the lentils in the pressure cooker. Pour them into the pot with the water. It generally takes about 20-30 minutes for them to soften, but it's best to check your pot's instruction manual for specific cooking times.
Step 3. Put the lid on the pot and bring the water to a boil over high heat
Pay attention to the moment when the steam begins to come out from under the lid to know when to lower the heat.
Do not add salt to the lentils during this first stage of cooking, otherwise the peel may harden
Step 4. Let the lentils simmer over medium heat in the uncovered pot for 15 to 45 minutes
Reduce the heat to medium or medium-low so that the water just simmers. Put on oven mitts to remove the lid from the pot and let the lentils cook until soft. In general, let it simmer:
- The green and brown lentils for 35-45 minutes;
- The red lentils peeled for 15-20 minutes;
- French, black and beluga lentils for 25-30 minutes.
- The yellow lentils for 40-45 minutes.
Step 5. Drain the lentils if they are of a variety that does not flake during cooking, such as black or French
Puy lentils and belugas will not absorb all the water in the pot. To prevent them from becoming mushy, place a colander in the sink and carefully pour them in, thus draining them of the cooking water.
Step 6. Serve the lentils or refrigerate them for later use
Since most lentils absorb water, you won't need to drain them before serving. At this point, you can season them with half a teaspoon (3g) of salt or season them with other spices and condiments of your choice.
If the lentils are left over, you can place them in an airtight container and store them in the refrigerator for 2 or 3 days
Method 3 of 3: Personalize the Lentils
Step 1. Replace water with broth for a tastier dish
There is nothing wrong with cooking lentils in water, but you can give these legumes a lot more flavor by using vegetable or chicken broth. You can decide to prepare the broth at home or buy it ready-made and replace it with the cooking water. The lentils will absorb it, making it much tastier.
You can avoid adding salt to lentils or use a lightly salted broth if you want to control the amount of sodium you consume daily
Step 2. Add up to one tablespoon (6g) of dried spices to the cooking water to flavor the lentils
These delicious legumes already have a delicately aromatic flavor that you can enhance by adding spices to the water, so that the aromas are absorbed during cooking. You can use up to one tablespoon (6g) of a single spice or your favorite spice blend. For example, try using:
- 1 teaspoon (2 g) of dried oregano, 1 teaspoon (2 g) of dried parsley, 1/4 teaspoon (0.5 g) of sage powder and 1/4 teaspoon (0.5 g) of onion in powder for an all-Mediterranean taste;
- 1 teaspoon (2 g) of cumin powder, 1 teaspoon (2 g) of turmeric powder and half a teaspoon (1 g) of chili flakes for a dish inspired by Indian cuisine;
- 1 teaspoon (2 g) of paprika, 1 teaspoon (2 g) of cumin, 1 teaspoon (2 g) of powdered ginger, half a teaspoon (1 g) of turmeric and half a teaspoon (1 g) of cayenne pepper for spicy and spicy lentils.
Step 3. Put some garlic and other flavorings in the water for a more intense taste
It is not necessary to add many ingredients to liven up the delicate flavor of the lentils. Dip 4 peeled and chopped garlic cloves into the water before starting to cook the lentils. Also add chopped onion and other flavorings to taste if desired.
Add a couple of bay leaves for a note that tastes like mint and pine or a sprig of thyme or rosemary for a herbaceous note. Remember to remove the herbs before serving the lentils
Step 4. Avoid adding acidic ingredients while cooking lentils as they may harden the skin
Once cooked, you can add chopped tomatoes to the hot lentils and decide to dress them with extra virgin olive oil and lemon juice.
If you want to improve the taste of lentils, add a few drops of apple cider vinegar after cooking
Advice
- Store dried lentils in an airtight container, away from sunlight. While they can last up to a year, they may lose flavor and texture over time.
- Do not soak the lentils before cooking them as soaking them can make them soft.
- If the lentils absorb all the water during cooking, top up with enough water to cover them.
