Lentils are just right for everyone.Most people will ask "Is lentil a bean"? Actually,
Lentils are edible pulses or seeds that belong to the legume family. These mostly consist of two halves covered in a husk. Both the seeds are lens-shaped, which is probably why they are named Lens culinaris in Latin. They are also one of the oldest known sources of food, dating back more than 9,000 years.
Lentils can be consumed with or without the husk. Prior to the invention of milling machines, they were eaten with the husk.
The husk contains the highest amount of dietary fiber. The popular kinds of lentils include black lentils, red lentils, brown lentils, etc.
Why are lentils sometimes preferred to beans?
Generally, lentils contain fewer carbs than beans so are better to be used on a low-carb diet. They are also higher in fiber than beans. High-fiber foods are effective on a low-carb diet because the fiber slows the absorption of the carbs. This slow absorption doesn't lead to a spike and fall in your blood sugar that can result in a craving for more food.
Amazing health benefits of Lentils:
Lentils contain the highest amount of protein originating from any plant. The amount of protein found in lentils is up to 35%, which is comparable to red meat, poultry, fish, and dairy products.
Lentils contain beneficial nutrients like fiber, proteins, minerals, and vitamins and are low in calories and contain virtually no fat. One cup of cooked lentils only contains about 230 calories, but still leaves you feeling full and satisfied.
How To Cook Lentils on the Stove
What You Need
Ingredients
1 cup dried green, brown, or French lentils
2 cups water
1 bay leaf, garlic clove, or other seasonings (optional)
1/4 to 3/4 teaspoon salt
Equipment
Measuring cups
Strainer or colander
Small saucepan
Instructions
Rinse the lentils: Measure the lentils into a strainer or colander. Pick over and remove any shriveled lentils, debris, or rocks. Thoroughly rinse under running water.
Combine the lentils and water: Transfer the rinsed lentils to a saucepan and pour in the water. Add any seasonings being used, reserving the salt.
Bring to a rapid simmer, then reduce heat: Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. You should only see a few small bubbles and some slight movement in the lentils.
Cook the lentils: Cook, uncovered, for 20 to 30 minutes. Add water as needed to make sure the lentils are just barely covered.
Salt the lentils: Lentils are cooked as soon as they are tender and no longer crunchy. Older lentils may take longer to cook and shed their outer skins as they cook. Strain the lentils and remove the bay leaf, if used. Return the lentils to the pan and stir in 1/4 teaspoon of salt. Taste and add additional salt as needed.
Storing cooked lentils: Cooked lentils will keep refrigerated for about a week. Season them with olive oil, lemon juice, vinegar, fresh herbs, and eat them on their own. Lentils can also be added to soups, salads, or other recipes.
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