Perhaps the easiest legumes
They are ready in no time and are tasty and healthy. We give three vitamin-rich winter recipes with lentils in the lead.
In case you haven’t noticed: 2016 was the year of the pulses. In honor of this, the legume’s ‘I-pray-no-veur-bruune-boon’n’ image has been polished up considerably. That’s actually very logical. Peas, beans and lentils are very tasty and versatile, they give a feeling of fullness and are full of proteins, fibres, vitamins and minerals.
They are even so healthy that the Health Council recently recommended that legumes be put on the menu once a week. Legumes lower the bad LDL cholesterol in the blood vessels.
Basis for many dishes
Lentils are perhaps the easiest of all legumes. You don’t have to soak them before cooking them. They are cooked in 15 to 25 minutes and then they form a tasty base for many dishes. You can of course also opt for lentils from jars, bags or cans; then the cooking time is shorter.
From a culinary point of view you can go in all directions as there are many different types. From flat lentils with a light color (such as yellow lentils and the soft red ones for the soup) to round lentils with a dark color (for example the green strong mountain lentils, the dark green Du Puy lentils from France, and the beautiful black beluga lentils). The flavors differ slightly, but in general they are a bit reminiscent of nuts.
What can you do with it?
Long live lentils, but what can you make with them?
Three ideas:
- Soup of red lentils, sweet potato and orange
- Tower of black beluga lentils, roasted bell pepper & goat cheese
- Firm mountain lentils with gently cooked monkfish
Sources):
- Plus Magazine
