Cookbook:Lentil
| Lentil | |
|---|---|
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
The lentil is a variety of pulse.[1][2] In some cultures, the term "lentil" may refer to a broader class of pulses—when in doubt, double-check what ingredient is correct.
Characteristics
[edit | edit source]The defining feature of the lentil is its small, round, flattened shape (like the lens, which is named after it).[3][4][5][6] The color depends on the variety, ranging in color from brown to black, green, yellow, and red.[6][7][2] Size and texture also vary across the different types,[7] but they are all quite small. They may be sold whole or split.[2] Generally, lentils are relatively high in protein and fiber.[4][5]
Varieties
[edit | edit source]A number of lentil varieties can be found.[8][9] Generally, they can be divided up into larger, flatter, mushier varieties versus smaller, firmer, rounder varieties.[6][8] The table below describes some common varieties.
| Variety | Image | Description |
|---|---|---|
| Red
(Masoor) |
.jpg)
|
Skin often brown with inside orange to red;[3][2][1][10] often sold split as dal;[3][2][1][10] quick-cooking and soft[3][2][10] |
| Brown | 
|
Greenish-brown in color;[3] large and flat;[2] softer texture once cooked[1] |
| Green (Laird) | 
|
Very similar to brown lentils; mild flavor; soften and break down with cooking[10] |
| French green (Puy) | .jpg)
|
Dark brownish-green color and sometimes faintly speckled;[2] small and more rounded;[3][7] keep their shape and bite well[3][1][2][10] |
| Beluga | 
|
Small, shiny, and black; firm and hold their shape; creamy texture and solid flavor[1] |
Selection and storage
[edit | edit source]Dried lentils are the most commonly available form. Store these at room temperature away from light, heat, and moisture. Cooked lentils will keep on the order of a week in the fridge and months in the freezer.[8]
Preparation
[edit | edit source]Before using lentils, you'll want to spread them out on a flat surface and pick out any stones or other pieces of debris.[8] Unlike other, larger pulses, lentils do not require soaking.[3][9] However, if you're using whole lentils and want to reduce the risk of them bursting, it can be beneficial to brine them.[2] To do so, make a brine of 1 tsp salt per quart of water, and soak the lentils for 1–24 hours before draining.[2]
Use
[edit | edit source]The absolute simplest way to cook lentils is simply by simmering in water or another flavorful liquid,[2][8] often with aromatics added.[8] The amount of liquid needed varies, but three volumes of liquid per volume of lentils is a good place to start.[8] Their small size means they cook fairly rapidly[6]—start checking them at the 20-minute mark.[1] Firmer lentils do well in salads,[8] while softer lentils are great for dal and soups,[8] where the starch thickens the liquid.[4] Lentils can also be fried for a crunchy texture[2] or ground into flour and turned into breads or other preparations.[4]
Substitution
[edit | edit source]Brown lentils and green Laird lentils can be substituted for each other[2] and may even be confused with each other.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f g "Lentils | Cook's Illustrated". www.americastestkitchen.com. Retrieved 2025-01-22.
- ↑ a b c d e f g h i j k l m n "What Are Lentils? And What Do You Do with Them? | America's Test Kitchen". www.americastestkitchen.com. Retrieved 2025-01-22.
- ↑ a b c d e f g h Gisslen, Wayne (2015-03-12). Essentials of Professional Cooking, 2nd Edition. Wiley Global Education. ISBN 978-1-119-03072-0.
- ↑ a b c d Zeece, Michael (2020). Introduction to the chemistry of food. London San Diego Cambridge Oxford: Academic Press. ISBN 978-0-12-809434-1.
- ↑ a b Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g h i "What to Do with the Bag of Lentils You Panic Bought". Food & Wine. Retrieved 2025-01-22.
- ↑ a b Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
- ↑ a b c d e "Does It Matter Which Type of Lentils I Use in Recipes? | America's Test Kitchen". www.americastestkitchen.com. Retrieved 2025-01-22.