Lentils: A product discovery
Lentils are no longer just to be found in stews, even as a salad and in the exotic kitchen, they are becoming increasingly popular. The small legumes are real powerhouses - in addition to a high protein content of 25 to 30 percent, they contain a lot of fiber, minerals and the trace elements iron and fluorine. In general, the smaller the lens, the finer the aroma. And dirt cheap they are anyway.
Colorful: These varieties are there
Red lenses They are peeled and split, they easily cook, but are also better tolerated than unpeeled lentils. They are even after 10 to 15 minutes even when cooking, the color changes from red to yellow. Best used for soups and stews.
The brown plate lenses They are the largest, they are creamy soft and are best for stews or spreads. If they have been soaked before, their cooking time is about one hour.
Pardina lentils are a specialty from America. The small, dark speckled lentils do not cook so quickly and have a savory aroma. They are ideal for salads or appetizers. The cooking time is 30 minutes.
The noble ones Puy lentils are speckled green-blue and are mainly from the Auvergne in France. Due to their strong aroma they taste like salad, in pies or sprouted as sprouts. The lenses do not disintegrate when cooking, they take about 30 minutes.
Beluga lentils are named after the famous caviar, because they look almost as small, black and shiny. The fine aroma is reminiscent of chestnuts, they are ideal for fine vegetable side dishes, appetizers or for decorating. The lentils do not disintegrate when cooking, they take about 20 minutes.
tip: Lentils should be washed before cooking. To shorten the cooking time, soak larger varieties overnight or add 1 teaspoon of soda to the cooking water. Are lentils cooked in fresh water without salt? otherwise they will stay hard. A dash of vinegar or a splash of lemon juice after cooking intensifies the aroma.
