Whether you are a vegetarian, vegan or carnivore, lentils are a great addition to any diet. Need a lentil tutorial? Read on for some tips and a basic recipe for cooking lentils.
Lentils are used in many cuisines around the world ~ Mediterranean, Middle Eastern, Indian and more. They’re packed with iron and protein, are easy to cook, and are super versatile.
And unlike dried beans, lentils do not need to be soaked before cooking. Just rinse and you’re ready to go!
Lentils can be enjoyed in soups, salads, Indian curries, veggie burgers, tacos and more. You’ll just want to pick the right type of lentil for the recipe.
Which lentils are best for what?
Black lentils, also called beluga lentils, have a firmer texture, retain their shape, and are perfect for salads. These can be used for soups as well.
Black lentils are also called beluga lentils, like the caviar
French green lentils, also called Puy when grown in the Puy region of France, are similar to black lentils. These also have a firmer texture, retain their shape, and are perfect for salads or soups.
Red lentils are best for dals and soups
Red or yellow split lentils are better for Indian dishes such as lentil dal, because they cook down quite a bit. These can also be used in soups or added to stews to thicken. I prefer a combo of French and red lentils when I make my lentil soup, for texture variation.
From top left: French, green, red, black
Green lentils, which are flatter in shape, are great for soups, stews, veggie burgers and even tacos. These lentils can also be used for salads, but I highly recommend using black or French lentils for salads. Green lentils are also common in Mujadara. Check out my recipe for Mujadara.
Lentils are quick and easy to make, especially if you follow my cooking tips.
My top tips for cooking lentils:
- decide which type of lentil you want to use ~ not all lentils cook the same way or for same amount of time!
- sort through your lentils for stones and rinse well before cooking
- cook lentils such as black, french, green and brown in plenty of generously salted simmering water
- taste as you go, you want the lentils to be a little al dente (not too firm, but also not mushy)
- drain lentils once finished but DO NOT rinse, as this rinses the flavor away
- add flavor and seasonings to cooked lentils, such as a vinaigrette, chopped scallions, sautéed garlic, herbs, spices, cheese, yogurt (can be plant-based), nuts or seeds, etc.
Lentils are versatile in how you use them and the flavors and ingredients you can add. Check out my flavor paring recommendations below, just to get the creative juices flowing.
Lentil flavor pals:
- herbs such as bay leaf, dill, parsley, cilantro, thyme and mint
- spices like cumin, curry, turmeric, oregano and smoked paprika
- savory fruit such as tomato, cucumber, lemon and lime
- vegetables like carrots, eggplant, spinach, squashes and mushrooms
- aromatics such as onion, garlic, leeks and scallion
- nuts and seeds such as walnuts, pine nuts and sunflower seeds
- mustard, vinegar and olive oil
- salt & pepper!
Be sure to leave a comment below if you have questions or love lentils as much as I do! Or tag me on Instagram with your creations!
Love lentils? Check these recipes out…
Mujadara (vegan, GF)
Spiced Lentil Soup (vegan, GF)
Dukkah goes great with lentils! (vegan, GF)
| Prep Time | 5 minutes |
| Cook Time | 15-20 minutes |
| Servings |
servings
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- 1 cup lentils black (beluga), french (de puy), green or brown
- 1 quart filtered water
- 1/2 tsp sea salt
Ingredients
|
|
- sort and rinse lentils
- bring a medium saucepan of water to a boil and add salt
- add lentils to pan, reduce heat to a simmer and cook uncovered until tender but not mushy (I like mine a little al dente), about 10 - 15 minutes; cook lentils a little longer if you prefer a softer lentil
- rinse lentils in a fine-mesh strainer but do not rinse (it rinses the flavor away!)
- season accordingly and enjoy (see blog post for recipe tips!)
1 cup raw lentils makes approximately 2 main servings, 4 side servings
Original recipe created by Jerran Boyer
www.healthnutchefs.com