Thursday, December 18, 2008

A Word About Lentils

Lentils are native to SW Asia and are in the legume family. The lentils that we eat are actually the seeds of the fruit pods. Lentils are widely used in both Greek kitchens and Indian kitchens and commonly also called dhals. Lentils have a high protein content so are commonly used in vegetarian cooking. They are most often used in soups and stews. Lentils (and beans in general) are relatively inexpensive and easy to cook, hence they are a good staple to always have on hand at home.

There are several different types of lentils. If you are looking for a lentil that will cook down and almost disappear (great as a thickener), use red or yellow. For lentils that will hold their shape, use brown or green.

Unlike most other beans, lentils are generally cooked while the dish is made instead of pre-soaking and boiling in advance.

1 comment:

Ari (Baking and Books) said...

I love lentils, especially in soups. This post reminded me to add them to some recipes in the near future!

Happy New Year. :)