Consumed since prehistoric times, the lentil is a seed that is found today in the cuisine of many regions of the world. It is a tasty food that can be cooked in many ways and is an excellent alternative to meat.
Discover the varieties of lentils
It exists several types of lenseswhich differ in color, flavor and texture.
There green lens is the most consumed variety in France. It is distinguished by its slight hazelnut taste. This variety is also produced in mainland France, like the lentil from Berry, which has a PGI (protected geographical indication) and that from Puy, which has an AOC (protected designation of origin).
There coral lens stands out for its orange color. Very digestible, it has a texture that melts easily, ideal to be enjoyed in soups and mashed potatoes. It is appreciated in Indian cuisine, which uses it in particular in one of its most common versions of Dhal (or Dal), a soup made from legumes.
There blonde lens has a slightly sweet flavor and a chewy texture. It is also grown in France, especially in the town of Saint-Flour.
There black lens, or Beluga, is from Canada. It is distinguished by its round, black and shiny shape. Its taste is similar to that of hazelnut and chestnut.
There red lens. Less widespread, there is a variety produced in France, under the name “Lentillon de Champagne”.
THE brown lentils. They are mainly used in preserves.
Cook this legume
Lentil seeds are always eaten cooked. It is also one of the legumes whose cooking method is the fastest. It is not necessary to soak it first, but it is advisable to rinse it before cooking. It can be simmered over low heat for 20 to 25 minutes (15 for the coral variety), or steamed for 10 minutes.
It can then be used just as well hot as cold, in a stew, in a salad or as an accompaniment to a main course. It is also very good in soup, with a touch of coconut milk.
The lentil is an excellent product for health. It adapts and declines easily. It is also a beneficial product in several respects for health, the slideshow of which presents the main nutritional interests.
Sources:
- Lens ID CardFresh fruits and vegetables
- Pulses and health, Vulgaris Medical, 03/24/2015
- Dietary fibers, useful volumeVidal, 09/16/2019
Read also:
- The lentil, a source of vegetable protein
- I lack iron, what should I do?
- Why and how to eat vegetable proteins?
