{"id":16421,"date":"2023-07-11T08:12:11","date_gmt":"2023-07-11T08:12:11","guid":{"rendered":"https:\/\/www.tilda.com\/?p=16421"},"modified":"2025-03-03T16:14:16","modified_gmt":"2025-03-03T16:14:16","slug":"everything-you-need-to-know-about-lentils","status":"publish","type":"post","link":"https:\/\/www.tilda.com\/blog\/cooking-inspiration\/everything-you-need-to-know-about-lentils\/","title":{"rendered":"Everything you need to know about lentils"},"content":{"rendered":"
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What are lentils?<\/h2>\n

Before we dive into the nutritional info and benefits of miniature legumes, let\u2019s talk about what they are. These little lens-shaped seeds (which gives them their name), grow in pods, sometimes called\u00a0pulses<\/em>. They\u2019re part of the same family as peas, beans and peanuts, and they come in a variety of colours, including yellow, red, green and black. Lentils are a common substitute for meat in veggie dishes and are a much-loved ingredient in India when used in curries and dals as a protein replacement.<\/p>\n

Where do lentils come from?<\/h2>\n

Lentils originated in the Middle East and have been cultivated for thousands of years. They are one of the earliest crops domesticated by humans and were traditionally grown in regions like Europe, Asia and North Africa.<\/p>\n

Different types of lentils<\/h2>\n

Lentils come in a rainbow of colours depending on where they\u2019re grown. Their flavours vary across the board, from earthy and peppery; to lighter and sweeter finishes, so you can add your own seasoning to complement other ingredients.<\/p>\n

Black lentils<\/strong>: These are sometimes called\u00a0beluga<\/em>\u00a0lentils because they look a bit like beluga caviar when they\u2019ve been cooked. They taste quite light, and some say they can detect a bit of a creaminess to them.<\/p>\n

Green lentils<\/strong>: There are two kinds of green lentils, French and original. The standard ones are big and flat and work great as an accompaniment to a salad. While the French variety is much smaller with similar colouring to tiny watermelons.<\/p>\n

Yellow lentils<\/strong>: The yellow lentils are nutty to taste and a little bit more complex than the red variety. They\u2019re really popular in Middle Eastern dishes, used for the likes of pur\u00e9es, soups and stews.<\/p>\n

Red lentils<\/strong>: This is actually yellow lentils in disguise \u2013 they\u2019re what\u2019s left after having been hulled and split. And because they\u2019ve had their outer layer removed, they cook quicker.<\/p>\n

Puy lentils: <\/strong>These grey-green lentils, cultivated in the French region of Le Puy, tend to be pricier than other commonly used varieties.<\/p>\n

How to prepare and cook lentils<\/h2>\n

Despite the fact the lentil sits within the legume family, they don\u2019t need to be soaked before cooking \u2013 just boil and simmer. So, once you\u2019ve made your lentil decision, grab a few scoops, put them in a pan, bring them to a bubbling boil, and then turn the heat down to a simmer. Cover and let them absorb the liquid for around 30 minutes.<\/p>\n

How long to cook lentils<\/h3>\n

As a rough guide, we would recommend the following:<\/p>\n