One of the oldest crops to be domesticated, lentils were a staple in the diets of ancient Rome and Egypt.
Find out more about this common bean
Lens culinaris, the scientific name for lentils, refers to the seed's curved lens-like form. They are a kind of legume that are indigenous to North America and Western Asia.
India and Canada are the two countries that produce the most lentils globally. The common lentil varieties found in the United States are green, brown, black, red, yellow, and orange.
Lentils are a common food source in many nations because of their earthy, delicate, and nutty flavour, which complements a variety of dishes.
In addition to being high in potassium, fibre, folate, and plant compounds known as polyphenols, lentils are naturally low in salt and saturated fat. Researchers are now examining how these nutritional characteristics affect the development of chronic diseases.
Additionally, resistant starch, which is absorbed more gradually and reduces spikes in blood sugar, is found in lentils. This resistant starch is also a prebiotic, feeding gut flora to aid in the prevention of digestive problems.
Lentils help lower blood pressure, cholesterol, and glucose levels, according to studies.
French-style lentils are a straightforward, filling recipe that is a wonderful introduction to this adaptable legume and a great way to stay warm on chilly winter nights. For this recipe, you can use black (Beluga) lentils, brown lentils, green lentils, or French lentils. Use only lentils that are not red or have had their hulls removed.
INGREDIENTS • 1 cup lentils, rinsed and picked over • 4 cups water • 1 carrot, peeled, halved lengthwise, cut into 4 pieces • 1 garlic clove, smashed lightly • 2 bay leaves • Salt and pepper • 3 Tbsp. extra-virgin olive oil • 1 shallot, chopped fine • 2 Tbsp. sherry wine or dry white wine • 3/4 cup low-sodium vegetable broth • 2 tsp. whole grain mustard • 2 tsp. red wine vinegar • 1/2 cup Greek yogurt • 2 Tbsp. minced chives
1. Fill a 12-inch pot with lentils, water, carrots, garlic, bay leaves, and one teaspoon of salt.
medium-high heat to a simmer in the skillet. Reduce heat to low and simmer lentils for 20 to 25 minutes, stirring occasionally and removing any foam that forms to the surface as it cooks. While conserving the carrots, drain the lentils in a colander over a large basin. Discard the garlic and bay leaves. Carrots should be chopped into 1/4-inch pieces and left aside. Clean the skillet. Lentils should be submerged in cold water three times until the water is clear. Set lentils aside after draining.
2. In the now-empty skillet, heat 1 tablespoon of oil until shimmering over medium heat. Shallots are added along with 1/2 teaspoon salt, and they are cooked for about 2 minutes while stirring occasionally, until tender but not browned. Approximately 30 seconds after adding the wine, the liquid will almost completely evaporate.
Then, after bringing the mixture to a simmer and stirring the pan occasionally for about 30 seconds, add the broth and the remaining 2 tablespoons of oil. Cook, stirring periodically, the lentils and saved carrots until the lentils are well cooked and coated, about 2 more minutes. Add mustard and vinegar after turning the heat off. To taste, add salt and pepper to the food. Serve with additional mustard and vinegar, if desired, and top with chives.
LENTIL STYLES:
Lentils most often come in green, brown, black, red, yellow, and orange varieties. Specific types, such as green Puy (lentilles du Puy), French lentils, or black Beluga lentils, can be found within these groups.
CULINARY ADVICE:
Whole or split lentils with the husks removed may be sold. Split lentils without husks cook extremely quickly and turn into a puree; whole lentils with their husks on take longer to cook and keep their shape. Which recipes they can be utilised in will depend on these texture variations.
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