Prepare lentils

Content

Ingredients
To step
Method 1 of 3: Choosing a lentil variety
Method 2 of 3: Cook an amount of lentils
Method 3 of 3: Season the lentils
Tips
Necessities

Lentils may seem unspectacular legumes, but they have a rich flavor, are high in nutrients and therefore belong in every pantry. They are high in protein and fiber, but few calories. Green, brown and red lentils have a thin skin, so they cook quickly and become very soft. They are therefore very suitable for stews, thick sauces and curries. If you want to prepare lentils that don't lose their shape, cook French lentils or Beluga lentils and serve them as a side dish or sprinkle them over a warm salad.

Ingredients

200 grams of dried lentils
700 ml of water
1/2 teaspoon (3 grams) of salt

For 4 servings

To step

Method 1 of 3: Choosing a lentil variety

Opt for green or brown lentils if you want quick-cooking lentils that become very soft. These lentils are probably the most sold in the supermarket. They have a thin skin so they cook quickly, which is why they lose their texture. When you stir through the lentils, you get a puree with a mild, earthy taste.
- Green and brown lentils are commonly used in thick soups and dust pots, as a meat substitute in casseroles and pasta, and in dips and spreads.
Buy French lentils or Puy lentils if you want lentils that hold their shape. If you're looking for lentils that won't disintegrate when cooked, opt for gray-green French lentils also known as Puy lentils. Because these lentils don't lose their texture, you can use them if you want to sprinkle them over a warm salad, mix with crumbled cheese or serve as a side dish.
- These lentils have a thick skin, which is why they don't get mushy. However, because of the thick skin, you have to cook them longer than green and red lentils.
Try red split lentils if you want lentils that turn into purees. You have probably seen or eaten Indian or Middle Eastern lentil curries. Red split lentils have a sweeter taste than green lentils and cook quickly. Because the skin of these lentils is thin, they also soften and lose their texture.
- Red, yellow and orange lentils are great for making mashed soups, thick sauces and dal. You can even add lentil purée to your baked goods to make them more nutritious.
Choose Beluga lentils or black lentils if you want tiny lentils with a firm texture. These small, round lentils have an earthy taste, just like green and brown lentils, but the skin is slightly thicker. Beluga lentils therefore do not disintegrate during cooking. They can be combined very well with other foods with an earthy taste, such as mushrooms and leeks.
- Keep in mind that these lentils will become mushy if you overcook them.
- You can also sprinkle these cooked lentils over salads or add them to soups for a little texture.

Method 2 of 3: Cook an amount of lentils

Serve the lentils or keep them in the fridge to eat them later. Most lentils absorb the water, so there is no need to drain them before eating them. You can now season the lentils with half a teaspoon (3 grams) of salt or with your favorite herbs and spices.
- Store leftover lentils in an airtight container in the refrigerator for up to four days.

Method 3 of 3: Season the lentils

Replace all the water with stock to give the lentils more flavor. There's nothing wrong with boiling your lentils in water, but you can add flavor to the legumes by using chicken or vegetable stock. Buy stock or make your own stock and cook the lentils in it instead of using water. The lentils absorb the stock and thus acquire a delicious taste.
- Use less salt or use low-salt broth if you want to eat less salt.
Add up to a tablespoon (5 grams) of dried herbs to the water to flavor the lentils. Lentils have a very mild taste in their own right, but they absorb flavors when you add herbs to the gently boiling water. You can add up to a tablespoon (5 grams) of each herb or use your favorite spice mixture. Try the following:
- Use 1 teaspoon (2 grams) dried oregano, 1 teaspoon (2 grams) dried parsley, ¼ teaspoon (0.5 grams) ground sage, and ¼ teaspoon (0.5 grams) onion powder if you want a Mediterranean flavor.
- Use 1 teaspoon (2 grams) ground cumin, 1 teaspoon (2 grams) ground turmeric, and ½ teaspoon (1 gram) ground red pepper if you want an Indian flavor.
- Use 1 teaspoon (2 grams) paprika, 1 teaspoon (2 grams) cumin, 1 teaspoon (2 grams) ground ginger, ½ teaspoon (1 gram) turmeric, and ½ teaspoon (1 gram) cayenne pepper if you want spicy lentils.
Add garlic, onion, and other flavorings to the water for a deeper flavor. You don't have to use many ingredients to give mild lentils more flavor. Add four peeled and chopped garlic cloves to the water before cooking the lentils. Add chopped onion and other flavorings you like.
- Add one or two bay leaves for a fresh pine flavor or add a sprig of fresh rosemary or thyme to the cooking liquid to give your lentils a spicy flavor. Don't forget to remove the flavorings from the pan before serving the lentils.
Do not add any acidic ingredients to the lentils while cooking, or the skin will become tough. To make Italian-style lentils, add chopped tomatoes to the warm lentils. You can also add oil and lemon vinaigrette to give it more flavor.
- If you want to give the lentils a fresh taste, stir in a few drops of apple cider vinegar when they are cooked.

Tips

Store the dried lentils in an airtight storage box away from direct sunlight. You can store the lentils for up to a year, but for the best taste and texture, it is best to cook them faster.
Do not soak the lentils before cooking, as pre-soaking can make them mushy.
Add enough water to submerge the lentils if they absorb all of the water while simmering.