Bookmark and Share

Like other legumes, lentils are low in fat and high in protein and fiber, but they have the added advantage of cooking quickly. Lentils have a mild, often earthy flavor, and they're best if cooked with assertive flavorings. The best, most delicate lentils are the peppery French green lentils. These hold their shape well, but take longer to cook than other lentils. The milder brown lentils also hold their shape after cooking, but can easily turn mushy if overcooked. Indian markets also carry a wide variety of split lentils, called dal. Before cooking, always rinse lentils and pick out stones and other debris. Unlike dried beans and peas, there's no need to soak them. Lentils cook more slowly if they're combined with salt or acidic ingredients, so add these last. Bigger or older lentils take longer to cook. Store dried lentils for up to a year in a cool, dry place.

Average 0/5

0 votes

click hearts to rate
0 reviews

Also known as

  • French green lentils
  • Brown lentils


dal OR split peas OR black-eyed peas
How good does this ingredient look to you?
roll over hearts and click to rate

Leave a review or comment

  • Current rating: 0
click hearts to rate