To legume connoisseurs, lentils may seem like a simpler version of legumes. In fact, lentils are one type of bean that is very rich in benefits, you know! Besides being full of protein and fiber, lentils are also very low in calories so they are good for consumption by those of you who are on a diet. Because green, brown, and red lentils have a thin layer of skin, they soften and cook quickly when cooked. As a result, lentils are great for mixing into a variety of soups, thick sauces, or curries. If you want to preserve the shape of the lentils and prevent them from becoming too soft, try using French lentils or beluga lentils, and serving them as a side dish or mixing them into a bowl of warm lettuce.
Ingredients
- 200 grams of dried lentils
- 700 ml of water
- 1/2 tsp. salt
Will make: 4 servings of lentils
Step
Method 1 of 3: Choosing Quality Lentils
Step 1. Choose lentils that are green or brown in color for a bowl that's soft and easy to cook in less time
In fact, green and brown lentils are probably the easiest types to find at the convenience store. Because of their thin skin, green and brown lentils don't take long to cook. In addition, the texture is very easy to soften. As a result, when stirred, the texture of the lentils will turn into a puree that has a very light taste and slightly earthy aroma.
Generally, green and brown lentils are used as a mixture of thick soupy dishes, as a meat substitute in various casserole or pasta preparations, and as a dip or savory jam
Step 2. Choose French lentils or Puy lentils if you don't want to eat lentils that are soft or have a texture like puree
If you're looking for lentils that won't soften or crumble when cooked, try buying greenish-gray French lentils, also known as Puy lentils. Since it won't change in texture as it cooks, you can sprinkle it over warm lettuce, mix it with cheese crumbs, or serve it as a side dish.
French lentils or Puy lentils have a thick layer of skin so they won't soften when cooked. However, because the skin is quite thick, these types of lentils need to be cooked for a longer time than green or red lentils
Step 3. Choose red lentils that have been sliced and seeded to cook the puree
Chances are you've seen lentil-based curries in Indian and Middle Eastern dishes. Basically, red lentils have a sweeter taste than green lentils, and are very easy to cook. Also, because the skin is thin, red lentils will also soften and lose their texture when cooked.
Red, yellow, or orange lentils are perfect for making soups, purees, thick sauces, and dal. If you want, you can even mix lentil puree with various baked goods to enrich the nutrition
Step 4. Choose beluga lentils or black lentils if you want to process lentils that are very small and dense in texture
Similar to green or brown lentils, these small, round beluga lentils also give off a slight earthy aroma. It's just that, the texture of the skin layer is thicker. As a result, beluga lentils don't crumble easily when cooked, making them perfect for pairing with similarly flavored foods, such as mushrooms and scallions.
- However, always remember that beluga lentils will still soften when cooked for too long.
- If you want, you can also sprinkle cooked beluga lentils over the lettuce or mix them into various soups to add texture to both dishes.
Method 2 of 3: Cooking Lentils
Step 1. Pour 200 grams of lentils into a fine sieve, then rinse the lentils with cold water
Hold a fine colander over the sink and pour 200g of lentils of any type over it. Check the condition of the lentils, then discard any pebbles, if any, and any lentils that look wilted or wrinkled. After that, run the lentils under cold water to wash off any dust and dirt on the surface.
- If you want to modify the lentils dosage, feel free to do so. However, stick to a ratio of 1 part lentils to 3 parts water. For example, if you want to cook 100 grams of lentils, use 300 ml of water.
- 200 grams of dried lentils will make 4 servings.
Step 2. Put the lentils in a pot of 700 ml of water
Use a large enough saucepan as the lentils will double to three times as much as they are cooked. Then, place the pot on the stove.
- Use cold water as hot water can soften the texture of the lentils even before they are cooked. As a result, even lentils will split or crumble because of it.
- If you don't want to cook lentils on the stove, try putting them in a pressure cooker filled with water. Generally, lentils cooked with this method will take about 20-30 minutes to soften completely. However, stick to the instructions in the pressure cooker manual for accurate cooking time recommendations.
Step 3. Cover the pot and boil the water in it over high heat
If the steam starts to seep out from under the lid of the pot, immediately turn off the stove or reduce the heat.
Do not add salt at this stage to prevent the lentils from hardening
Step 4. Cook the lentils over medium heat for 15-45 minutes
Reduce the heat to a small amount of bubbles that appear on the surface of the water, then put on heat-resistant gloves and remove the lid from the pot. Cook the lentils over low heat until they are really soft. In general, cook:
- Green and brown lentils for 35-45 minutes.
- Split red lentils for 15-20 minutes.
- French lentils, Puy, black, and beluga for 25-30 minutes.
- Yellow lentils for 40-45 minutes.
Step 5. Drain the lentils if you are using a dense textured variety, such as Puy lentils or black lentils
If you're using French lentils, Puy lentils, black lentils, or beluga lentils, understand that these varieties won't absorb all of the water in the pot. To prevent the lentils from overcooking and becoming mushy, drain them immediately using a slotted colander placed over the sink to remove excess water.
Step 6. Serve the lentils or store them in the fridge for later
Since most lentils absorb water, there is no need to drain the lentils before consuming. At this point, the lentils can be seasoned with 1/2 tsp. salt or your favorite seasoning.
Place the remaining lentils in an airtight container and refrigerate for up to 4 days
Method 3 of 3: Modifying the Lentil Recipe
Step 1. Replace the water with broth to enrich the lentils
No one forbids you to cook lentils in a pot of plain water. However, lentils actually taste richer when cooked with chicken or vegetable stock instead of water! If you want to apply this tip, try buying stock at the supermarket or making your own at home and using it to cook lentils instead of water. As they cook, the delicious flavor of the broth will be absorbed into the lentils and make them even more delicious when cooked.
To control sodium intake in the body, do not use salt to season lentils or use low-sodium broth instead of salt
Step 2. Add up to 1 tablespoon of dried herbs to the water to season the lentils
Although the original taste is very mild, lentils have the ability to absorb the flavors of the various spices mixed with the boiled water. Therefore, you may add a maximum of 1 tbsp. single spice or 1 tbsp. a mix of various favorite spices to season lentils. Some blends worth trying are:
- 1 tsp. dry oregano, 1 tsp. dry parsley, 1/4 tsp. sage powder, and 1/4 tsp. ground onions for Mediterranean flavored lentils.
- 1 tsp. cumin powder, 1 tsp. turmeric powder, and 1/2 tsp. red chili powder to produce Indian-flavored lentils.
- 1 tsp. paprika powder, 1 tsp. cumin powder, 1 tsp. ground ginger, 1/2 tsp. turmeric, and 1/2 tsp. Cayenne pepper powder to produce spicy lentils.
Step 3. Add garlic, onions, or other aromatic spices to the water to enhance the flavor of the lentils
In fact, light-tasting lentils don't require too much seasoning. Therefore, just put the chopped 4 cloves of garlic in the water before the lentils are cooked. If you want, add 1 piece of onion and your other favorite aromatic seasoning.
Add 1-2 bay leaves to add pine aroma and menthol flavor to the lentils. If you'd like, you can also add a sprig of rosemary or fresh thyme to the water to add a distinctive, herbaceous flavor to the lentils. However, don't forget to remove the leaves before serving the lentils, okay?
Step 4. Do not mix the lentils that are being cooked with the acid to prevent the skin from hardening
To make a lentil-based dish with an Italian flavor, try adding chopped tomatoes to a bowl of warm, cooked lentils. If you want, you can also add oil and a lemon vinaigrette to enhance the flavor of the lentils.
Want to make lentils taste fresher? Try pouring a few drops of apple cider vinegar on the surface of the cooked lentils
Tips
- Store dried lentils in an airtight container, and place the container out of the sun. Although lentils can be stored for a maximum of 1 year under these conditions, be aware that the longer they are stored, the less texture and flavor of lentils will be.
- Do not soak the lentils before cooking so they are not too soft when cooked.
- If the amount of water is reduced as it soaks into the lentils being cooked, add enough water to cover the lentils again.
