Lentil Dishes: Delicious as Soup, Salad or Bolognese | NDR.de – Guide – Cooking

Status: 07/28/2022 12:42 PM

It doesn’t always have to be soup. Lentils taste great in salads, stews or patties and can be used in place of meat, such as bolognese. An overview of the different varieties and recipes.

Lentils are not only one of the most nutritious foods, but they are also very versatile. Beans can be prepared in a variety of ways in the kitchen. At the same time, it is high in iron and protein, making it ideal for vegetarians and those who want to eat less meat.

Prepare lentils in moderation and soak them

Lentils are very easy to prepare. Rinse briefly through a sieve to remove dirt. Larger varieties, such as plate lentils, can be soaked before cooking, preferably overnight. This will shorten the cooking time. Small varieties like red lentils can be cooked right away. Whether they need to be soaked and the cooking time for each variety are written on the packaging.

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People with weak stomach should not use boiling water, use fresh water. Some of the difficult-to-digest ingredients are soluble in water. However, other valuable nutrients are also lost when released into the water. Adding salt to boiling water hardens the lentils. If you want to prepare puree or dip, it is better to omit the salt. A little vinegar or lemon juice will accentuate the lentil flavor.

Types of Lentils: Lentil Soup Dish Lentils

There are many different types of lentils and there are about 70 of them worldwide. They differ not only in size, color and taste, but also in culinary characteristics. Best known are the relatively large, usually brown lentils, which are perfect for classic lentil stews and lentil soups. Outwardly, it resembles pardina lentils, especially characterized by a nutty flavor.

Red Lentils: A Classic Indian Cuisine

Red lentils are particularly common in Indian cuisine. They are already peeled, so they ripen relatively quickly. Soaking before cooking is no longer necessary. Its soft consistency after cooking makes it ideal for dips and purees as well as Indian dishes like dal.

Red lentils in bowl |  © Fotolia/Victoria P

Red lentils are slightly reddish-orange in color and turn yellow when cooked.

Yellow lentils have a slightly stronger flavor, but are also popular in Indian and Oriental cuisines. They are not their own variety, but peeled brown or green lentils.

Beluga Lentils: Ideal as a Side Dish or Salad

Beluga lentils are ideal for salads or as an accompaniment to fish, vegetables or meat. The small, shiny black lentils have a very subtle scent reminiscent of chestnuts. Another well-known variety is Puy lentils. French black beans also remain firm after cooking and have a fragrant, nutty flavor.

Healthy Meat Substitute: Using Lentils in Bolognese

Lentils are a great substitute for meat in many dishes. Burger patties or bolognese sauces that use lentils instead of minced meat are especially delicious. Varieties with a powdery consistency, such as red or yellow, and plate lentils are particularly suitable.

Ingredients: Protein makes lentils healthy.

Red, yellow and black lentils in clay bowls.  © NDR Photo: Anza Duble

Lentils are rich in protein and iron, making them particularly useful for vegetarians.

Lentils are very rich in protein. In some cases, they contain more protein than animal foods. Therefore, they are a valuable addition to the menu, especially for vegetarians. It also contains magnesium and rich fiber, which are important for various metabolic processes and the nervous system. Lentils are also rich in iron. However, the body can utilize less iron from lentils than from animal iron. Vitamin C promotes absorption, so serving orange juice or raw vegetable salad with lentils, for example.

Buying and storing lenses

Lentils are mostly sold dried. When shopping, make sure the bottom of the packaging is free of white powder. This indicates an infestation of pests. Lentils can be stored in an airtight container in a cool, dry place for several months, some even longer.

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Eat better! | July 31, 2022 | 4:30 p.m.

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