Delicious lentil dishes
Lenses - all-round talent with many faces
Lentils are - of course completely wrong - in the reputation of not being particularly sexy. They still cling a bit to the image of the bland poor-people-food it used to be. And that, even though the legumes in modern kitchens have long since proven their versatility and versatility. Whether hearty, exotic or even as a sweet variety - lentils surprise in taste combinations that you would not have expected them. In hearty stews, in curry, in Indian dals, aromatic spreads, in healthy salads or as a side dish, they show that the imagination in the preparation of lentils are no limits. And if that's not enough for you, bake a cake with lentils.
Although the lens adheres to some of the original German, the genus of lenses originally comes from Asia Minor. Already in the Neolithic period, the people between Syria and Egypt cultivated lentils as a staple food. There are also indications from Greece and Bulgaria that lentils were cultivated 7,000 years ago. Reason enough to take a closer look at the legume. Our small product information is designed to encourage you to incorporate lenses more frequently in your healthy and balanced diet.
So healthy: why we should eat more lentils
Then as now, lentils are valued for their nutritiousness. Containing many essential vitamins, minerals and fiber, their many complex carbohydrates ensure that satiety lasts a very long time and blood sugar levels rise slowly and gradually. This has a positive effect on digestion and makes the lens virtually one of the most underrated superfoods.
It strengthens the immune system with its special superpower to pick up and dispose toxins from the intestine. In addition to numerous antioxidants, they also have a high proportion of potassium, magnesium, iron and zinc and are considered because of their high folate content as the ideal food during pregnancy. Vegetarians and vegans should also regularly include lentils in their diet. They provide a good source of protein and, in combination with wholefood rice, guarantee that all the essential amino acids are absorbed through the diet.
Cooking with different types of lentils
It all sounds quite scientific, but the love of the lens is also a question of taste: We love its nutty aroma, its bite firmness and its changeability, which surprises again and again. Lens is not the same lens. There are different varieties of lentils that differ not only in appearance but also in taste - and they all deserve to be served on our plates from time to time. There are the large plate lenses that are typically used for hearty German stews. Then there are red lentils, which originate from India and which are used among others in the Indian national court Dal. The advantage: Because they are already peeled, they are, like yellow lenses, even fast.
Black lentils are called beluga lentils, but are also called caviar lentils. They have a particularly fine taste and a firm consistency. They are mainly used in the upscale kitchen. The same applies to the Puy lentils, which are among the finest lentil varieties. They are often used for salads and are characterized by a nutty taste and their crisp bite. Of course, you will find out which type of lens is right for each recipe in the list of ingredients. Important: The preparation of lentils - with the unpeeled varieties - is quite time consuming. They must be placed in water overnight and then boiled for another 30 to 60 minutes.
Modern and creative recipes with lentils
If you let in the culinary experiment lenses, you should prepare yourself for a lot of surprises. For example, in our recipe database, you'll find a fruity lentil curry with melon, a lentil salad with harissa prawns, which creates a sensation with an unusual combination of cinnamon, ginger, and pomegranate, lightweight lens balls modeled on falafel, oriental chickpea balls, and come with a fine yoghurt dip and a highlight from the French inspired kitchen: lentil salad with fennel and pastis.
But even the classic hearty dishes are not missing: For example, we transform the traditional German lentil soup with plate lentils by adding the Italian fennel bratwurst Salsiccia to the soup. It brings a whole new, spicy aroma in the good old home cooking. A classic from Swabia is of course also there: lentils and spaetzle with sausages. It is worthwhile in any case, to look through the recipes above and be inspired. Lentils are so much more than you think.
