This video covers what lentils are and the differences between the types of lentils. See below for my notes on this topic and visit my blog site for all the information covered in the Lentils 101 series ... [ Ссылка ]

Lentils 101 – The Basics

About Lentils
Lentils are in the legume family. They are actually pulses, which are the edible seeds that grow in pods containing only one or two seeds per pod. They are believed to have originated in central Asia, and have been eaten since prehistoric times. They are one of the first foods be cultivated. Lentil seeds dating back 8000 years have been found at archeological sites in the Middle East. Today, most lentils are grown in India, Turkey, Canada, China and Syria. There are many varieties with the most common types in American grocery stores being brown, green and red (but actually more orange in color). There are also yellow, black, and puy lentils.

The brown lentils are the variety most commonly found in American grocery stores. They have a mild, earthy flavor, and hold their shape well when cooked. Brown lentils are “universal” in the lentil family as they can be used in whatever recipe that calls for lentils. They can be mashed and used in meatless burgers, blended into soups, used in salads, and used in casseroles and literally any recipe calling for lentils. They pair well with grains.

Green lentils have a bit of a peppery flavor. This makes them particularly suitable to add to salads or any dish where a pepper flavor is welcome. They take a little longer to cook then the brown variety, but still hold their shape well while maintaining a little firmness. This type of lentil is not as commonly found in American stores as the brown lentils, and can be a little more costly.

Red lentils have a sweet, nutty flavor. They cook up faster than other varieties because they are actually split and the seed coat has been removed. This makes them soft and mushy when cooked, making them a natural thickening agent for soups, purees, and stews.

Yellow lentils are split like red lentils. They have a sweet-nutty flavor, like their red counterpart. Since they are split, they also cook up quicker than brown or green lentils, in 15 or 20 minutes. Yellow lentils are commonly used in Indian cuisine.

Black lentils are also called beluga lentils. These are the most flavorful lentils. They have a somewhat thicker skin than brown lentils, so if you want them tender, they may need to cook a little longer like the green lentils, perhaps up to 40 minutes. If you want to maintain some of their crispness, cook them for less time, about 30 minutes.

Puy (pronounced pwee) lentils come from the French region of Le Puy. They look like green lentils, but are smaller and have a peppery flavor.

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