Guest guest Posted February 11, 2001 Report Share Posted February 11, 2001 * Exported from MasterCook * Lentil Basics Recipe By : Patsy Jamieson Serving Size : 1 Preparation Time :0:00 Categories : Beans & Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** There are several varieties of lentils. Since their cooking times vary, it's important to use the specific type recommended in the recipe. * Brown lentils * These are the most common variety. Brown lentils of varying sizes are widely available. They make delightful soups, stews and pilafs. Simmer brown lentils in plenty of water for 20 to 25 minutes. * Red lentils * These tiny orange-hued lentils, staples in India and the Middle East, turn yellow when cooked. Their short cooking time makes them a convenient pantry staple, but you will probably have to go to a health food store, Middle-Eastern market or Indian market to find them. Red lentils are suitable for soups, pilafs and curries. Cook them in plenty of water for 10 to 15 minutes. * Green lentils * Highly appreciated by French cooks, these small lentils have a rich flavor and hold their shape well during cooking, making them ideal for salads. Green lentils cultivated in the village of Le Puy in south central France even carry a pedigree based on their place of origin. You can find green lentils in specialty food stores. Look for packages imported from France labeled " lentils vertes. " Simmer green lentils in plenty of water for 15 to 20 minutes. Rinse first: Because there is always a possibility of foreign matter in lentils, even packaged lentils, rinse them well and check carefully for debris before cooking. Tenderness tip: Salt and acidic ingredients such as tomatoes may prevent the beans from getting tender, so wait until lentils are at least three-quarters cooked before adding such ingredients. - - - - - - - - - - - - - - - - - - NOTES : This article tip is brought to you via the courtesy of the Today's Health & Wellness magazine - Issue March/April 2001 (p. 46). The tip comes from the article " Lentil Logic " (pp. 45-49) by Patsy Jamieson, former food editor of Eating Well magazine, and she writes about food from Burlington, Vermont. Quote Link to comment Share on other sites More sharing options...
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