My doctor (who's British) and every piece of literature on earth says that Lentils are one of the best things you can eat. I have about three lentil recipes that I know are good. Anybody else have some suggestions here? ~String
the best source of non-heme iron. perhaps, though i dont cook, you should just leave them in a bowl full of water. if too raw that way you can boil the water first and then pour water over lentils. at that point you take lentils and put them over noodles or perhaps in a salad.
What lentils do you have? Please Register or Log in to view the hidden image! The best way to cook most lentils is to soak them for a few hours then pressure cook them for 15-20 mins [add three times the water]. I like to make split yellow lentils with just a couple of garlic cloves, an onion and some green chillies. Also, lentils have a high amount of undigestible fiber so it helps to add some ginger to minimise gas formation. For additional flavour you can temper it with the garlic [instead of just adding the garlic] and some cumin.
I can generally make about anything based upon sound cooking formulae that I've learned both at home and while living in Spain. I've had the brown ones for some time, which I've cooked to less than desirable results. I just bought the yellow ones from India and the results were fantastic. The bag said that no soaking was necessary, so I just browned two whole chicken thighs and breasts in a pot (yes, skin on, with bones--- yeah healthy). Then I pulled the chicken and sauteed a miripoix in the renderings. I added four cups of chicken stock, saffron, garlic, thyme, salt, pepper and a HALF roasted (and cleaned) habaƱero for heat and flavor. Brought to boil then I re added the chicken and 2 cups of the yellow lentils. Simmered for 20 and cut the heat. Honestly, it turned out amazingly well. I couldn't have asked for more. While the fact that I was looking for something uber-healthy didn't come to fruition (I wanted to make sure they'd taste great first; will leave out the skin and fat the next time and focus on just chicken breast only), I was very pleased with the overall flavor. One bad thing: The yellow ones got a little mushy. Don't get me wrong, it in no way bothered me, but I was expecting a bit more of a whole consistency. Eh. No harm done. And no gas either. ~String
You have to cook them with limited water to keep them unmushy, usually we make dal out of the yellow lentils. Please Register or Log in to view the hidden image!
Spinach and lentils are awesome! We're making some today. Please Register or Log in to view the hidden image! Please Register or Log in to view the hidden image! http://saffrontrail.blogspot.com/2006/04/lasooni-dal-palak-garlicky-lentils.html
Here is a whole bunch of Indian dal recipes [by no means exhaustive] http://www.indianfoodforever.com/daal/ Dal also goes well as an addition to meat curries [red]. Make red curry with meat, pressure cook tuvar dal [a half cup per one and half kg meat] and simmer together. Be careful since dal tends to sink to the bottom and can get burned easily. Some variations on the theme http://www.hyderabadplanet.com/dal-gosht-recipe.html http://www.indobase.com/recipes/details/daal-gosht.php http://www.khanakhazana.com/recipes/view.aspx?id=1186
Sam aparently the lentals (especially chickpeas) grown in australia are designed (through delibrate selection not genetic modification) so that they dont require soaking. They can just be thrown straight in a pot and cooked
here to (and thats what they were talking about not canned) but then so is pasta and that doesnt require overnight soaking eitherPlease Register or Log in to view the hidden image!
No, but the reasons are different. Most lentils will not sprout unless soaked, for one and I believe that some lentils are soaked and the water discarded because they contain anti-trypsin agents.
Even the non-American recipes on Lentils tout the wonderful fact that pre-soaking is unnecessary because of their unique surface to volume ratio. Also, are chick peas considered lentils? I already eat a ton of them. But they couldn't be more different in shape and taste. My yellow/orange lentils are from India. My brown ones are from California. Is there a substantial nutritional difference because, while I like them both, I think the yellow ones are amazing. I've been eating the lentil soup I made a couple days ago and it's only improved with time (and I just threw shit together to make it). I've since written down the exact recipe for better recreation in the future. Thanks again for the recipes. OH: Why did all this questioning on my part come about? My doctor seems to think that I may have a rare form of wheat allergies and wants me to go the next 30 days without eating it. So I'm getting creative to get my "good" carbs. ~String
sorry about that string, i made a mestake in that post. lentils and chickpeas are both PULSES not lentils, my mestake
We don't eat lentils. I think of split peas when I think of lentils and I hate split peas. Too mushy. I just made calico beans with black beans and chick peas thrown in though. I use butter beans, not lima beans YUMMY!!! We have those about 3x a month. I also just bought Quinoa. Very good with jalapenos and chicken. Ever had quinoa?