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One of the earliest domesticated foods that have been traced back to the Near East is the lentil. Proof of lentils was found in Egyptian tombs as far back as 2200 BC, and even further back in time in Middle Eastern Neolithic villages around 7000-6000 BC. In ancient Germany, lentils were an important part of a peasant's limited diet, along with cabbage and rye bread. Although there are dozens of varieties of lentils, the most common types used in America are the orange, green and brown.
Lentil soups and stews should be made with beans that plump and breakdown while cooking while absorbing the flavors of the other ingredients. Orange lentils, or Egyptian lentils, are very small and most often available in the split form with their skin removed. They become soft and a bit mushy in stews and soups, and make a bright, cheery color in a bowl. Orange lentils are the most commonly used legumes in the making of the popular Indian dishes called dahls, although dahl is also us ed in reference to the bean itself. Dahls are dried and split lentils, while grams are whole lentils.
Brown lentils, also known as Masoor lentils, are larger in size than their orange counterparts. They are sold whole with their skins in tact, maintain their shape, stay firm while cooking, and make a great choice for topping salads. Spanish Pardina is another brown lentil variety that is popular in Europe. In the Umbria region of Italy, brown lentils are eaten on New Year's Eve or New Years Day to symbolize prosperity for the upcoming year.
There are several types of green lentils found in grocery stores or health food store. The smaller Eston green, medium-sized Richlea and larger Laird lentils are sold either split or whole and can be found with their skins on or removed. They maintain their shape when cooked, but not quite as well as brown lentils. They are versatile enough to use in soups and stews or in salads. French Greens, or Verte du Puy lentils, are con sidered the most delicate lentils with the most flavor, and consequently the highest price tag.
Lentils provide an amazing amount of nutritional value. They are full of protein, iron and fiber, making them the perfect solution to vegetarian or vegan diets. While the flavors of the different varieties are very similar, choosing the lentil with the right consistency and stability for the dish will provide the best results. Whether topping a crisp salad, simmering a tasty stew, or creating a savory dahl, lentils are a colorful, delicious addition to any menu.
Lentil soup is a delicious choice for those looking for healthy alternatives to the proteins in the diet. Browse dozens of recipes and find the perfect lentil soup recipe for brunch, lunch or dinner.