tips, baking mistakes and amazing recipes

There are several varieties of lentils and an endless number of recipes to taste them. But before you jump into lentil-based recipes, remember a few tips …
> The lentils / charcuterie association
Our elders have always considered the lentil as the great partner of meats and cold cuts. It is well known that it goes very well with bacon, sausages, chorizo, muzzle (in a salad) or ham. An Auvergne hotpot or, more famous, the green lentil hotpot with Morteau sausage, will seduce your taste buds.
> The lentils / fish combination
But increasingly, lentils accompany fish such as haddock, cod, cod, salmon, to compose more balanced main courses.
> Lentils in soups and purees
The lentil is very tasty also in the “mixed” version in soups, soups and soups. Puree your red lentils … with avocado, it's a treat. And even in hummus, with a little cumin and olive oil.
> Cold lentils
Finally in salads or in verrines, force on the mustard vinaigrette, white cabbage or even fruits such as apples and oranges.
Indians like it mixed with basmati rice or in dumplings in their vegetarian dishes, because it contains iron and vegetable proteins.

How to cook lentils?

Before any cooking lentils, remember to wash your lentils well in cold water and even soak them for several hours in a large pot of water.

The cooking : Plan about 60 g of lentils per person, or a large glass of water for 2 people.
Cook them in a saucepan with 3 times their volume of water for no more than 30 minutes.

The tasty tip: In your cooking water, immerse a bay leaf and an onion spiked with one or two cloves, your lentils will have an even more refined taste.
You can also add chunks of onion or garlic and carrot rings to flavor your dish. Be careful, red lentils are quicker to cook. In the end, your lenses must combine a crunchy and a perfect softness.

Good to know : Also, avoid salting the cooking water, as this will shatter the lentils.
Also, be aware that by "whitening" your lentils in a large amount of cold water brought to the boil, then by changing the water, you will avoid bloating. Finally, know that the carmintive character of the lentils is less if you cook them al dente instead. Indeed, the more you cook your lentils, the more you expose yourself to digestion concerns. A tip, add a little baking soda at the end of cooking.
Ah, another thing, Le Puy green lentils do not require pre-soaking or rinsing.

And now, discover 8 recipes made with various varieties of lentils …

1. Green lentils with Morteau sausage, in a pot

Green lentils are the most popular and popular lenses in France. They are recognized by their light chestnut flavor or their nutty taste. Berry is the main producer and in 96 obtained a Red Label meaning "Superior quality guarantee". Lentils from Puy-en-Velay benefit from an AOC and, like all green lentils, have good cooking performance.

Production : 10 minutes, cooking: 120 minutes

2. Blond lentil curry

Seed blond lenses is broad and flat, and their taste is not very pronounced. They are native to Mediterranean countries, the United States, Canada, Argentina, Chile, China and Australia.

Preparation: 20 minutes, cooking: 45 minutes

Ingredients for 4 persons
– 300 g of lentils
– 1 broccoli cut into small florets
– 1 medium can of diced tomatoes
– 15 cl of coconut milk
– 1 onion and 2 chopped garlic cloves
– 2 teaspoons of curcuma – 1 teaspoon of strong curry
– 3 tablespoons of oil

Preparation of the lentil curry recipe

• 1 / Melt the garlic and onion in a little oil, add the spices, tomatoes, coconut milk and about 30 cl of water.
• 2 / Cook for 15 minutes, covering. Add the lentils and water if necessary to coat the lentils to be.
• 3 / Cook over low heat for 30 minutes, stirring from time to time.
• 4 / Incorporate the broccoli into the lentil curry and continue cooking for 10 minutes.

3. Mashed pink lentils and carrots

Champagne rosé lentillon grows in Champagne, and offers a sweet and sweet flavor.

Preparation: 15 minutes, cooking: 20 minutes

Ingredients for 4 people
– 250 g of lentils
– 40 g of butter
– 400 g sliced ​​carrots
– 1 chopped onion
– parsley, thyme, bay leaf, salt, pepper

Preparation of the lentil and carrot puree recipe

• 1 / Soak the lentils in cold water for 2 hours in a pressure cooker.
• 2 / Add the sliced ​​carrots, onion, parsley, thyme and bay leaf. Cover with cold water. Cook (count 15 minutes once the casserole whistles).
• 3 / Remove the bay leaf and thyme. Pass the lentil and carrot mixture through a vegetable mill.
• 4 / Add the butter, salt and pepper, mix and serve!

4. Risotto of black lentils or "beluga" lentils

Black lentils or "Beluga" lentils are a variety of lentils native to Canada, particularly rich in proteins, vitamins and minerals.

Preparation: 10 minutes, cooking: 40 minutes

Ingredients for 4 persons
– 300 grams of Beluga lentils
– vegetable broth
– 1 chopped onion
– 20cl of white wine
– Salt, pepper, parsley, olive oil
– Parmesan cheese

Preparation of the black lentil risotto recipe:

• 1 / Cook the lentils in water for 15 minutes. Then drain the water.
• 2 / Brown the onion in oil. Pour oil and onions into the lentils. Add the white wine and a little olive oil to soak the lentils well.
• 3 / Cook for about 40 minutes, basting with vegetable broth.
• 4 / Serve, covering with Parmesan and parsley.

>>> See also with Beluga lentils, Alain Ducasse's vegetable caviar recipe in this article

5. Coral lentil soup with cumin

Coral lentils, small and salmon-colored, with a fine taste and predominantly from the Middle East. We love them for the colorful touch they bring to the table, and the speed of their cooking.
They generally go very well with coconut milk. When it comes to cooking, coral lentils are less demanding than green lentils since they cook faster.

Preparation: 15 minutes, cooking: 20 minutes

Ingredients for 4 persons
– 500 to 600 g of red lentils
– 2 tomatoes, diced
– 1 chopped onion
– 1 rounded tsp of cumin powder
– salt pepper

Preparation of the coral lentil soup recipe:

• 1 / Brown the chopped onion in a little olive oil in a casserole dish. Add the tomatoes, then the lentils. Cover with water. Leave to cook for about 20 minutes.
• 2 / Season with salt and pepper, add the cumin.
• 3 / Mix and serve the lentil soup decorated with parsley leaves.

6. Moroccan brown lentils

,Seed brown lentils is of course brunette and petite. Often sold in cans, they tend to come from China.

Preparation: 10 minutes, cooking: 60 minutes

Ingredients for 4 persons
– 1 bowl of lentils
– 3 garlic cloves, 1 shallot, 1 crushed onion
– 2-3 tablespoons of olive oil
– 3 to 6 ripe tomatoes, peeled and diced
– chopped parsley and coriander
– ras-el-hanout (mixture of several spices that can be composed as follows: 1/2 tsp of ginger, 1/2 tsp of paprika, 1 tsp of cumin, a little food coloring)

Preparation of the recipe for Moroccan lentils:

• 1 / Swell the lentils in water in a casserole dish for about 20 minutes.
• 2 / Brown the garlic, shallot and onion in a sauté pan with olive oil. Add the diced tomatoes.
• 3 / Combine the parsley and the coriander, the salt and the pepper, the ras-el-hanout, the ginger, the paprika, the cumin. Add this mixture to the tomato sauce.
• 4 / Incorporate the sauce into the lentils which continue to cook. Throughout cooking, add a little water so that the lentils bathe in the sauce.

7. Indian red lentils

Red lentils are much rarer, they come from Turkey, Ethiopia …

Preparation: 5 minutes, cooking: 30 minutes

Ingredients for 3 people
– 200 g of red lentils
– 1 piece of grated fresh ginger (about 4 cm)
– 1/2 tsp of turmeric
– 2 pinches of cayenne pepper
– a sliced ​​onion
– 1 teaspoon of cumin seeds
– olive oil, salt

Preparation of the Indian red lentil recipe:

• 1 / Place the lentils in a saucepan with all the other ingredients. Cover with water 1 cm above, and bring to a gentle boil.
• 2 / Remove the foam with a skimmer and simmer over a lower heat, stirring, until the lentils are cooked (therefore tender).

8. Lentil salad with salmon

Lentils are eaten both hot and cold. For this lentil salad recipe, take the variety of lentils you want!

Preparation: 25 minutes

Ingredients for 4 persons
– 500 g lentils cooked al dente
– 1 Granny apple, 1 orange
– 2 to 3 slices of smoked salmon in strips
– mustard vinaigrette
– 1/2 shallot
– some pink berries

Preparing the lentil salad recipe

• 1 / In a salad bowl, combine the cooked lentils, diced Granny apple and pieces of orange.
• 2 / Add the vinaigrette and mix again. Decorate with a little chopped shallot.
• 3 / Serve cold and on each plate, place a slice of smoked salmon cut into strips. Decorate with some pink berries

How to choose and store lenses?
If you buy them in bulk, prefer smooth and shiny lenses with no noticeable spots. Avoid flat, dull and wrinkled (older) lenses. Of course, the smaller they are, the more concentrated they will be in taste.
Store them preferably in an airtight container or glass jar, in a dry place and away from heat. Otherwise, the seeds will tend to germinate …

The advantages of lentils, on the nutritional side
Lentils are known for their richness in iron and vegetable proteins. They are also packed with fiber and participate in the proper functioning of intestinal transit. They also provide folic acid, which is particularly popular with pregnant women.
And all this with a very reasonable caloric addition of 116 calories per 100 g of cooked lentils (in water).

>>> See also
> Dried vegetables
> Lots of recipes with beans to bring spring!

Stock up on vegetarian recipes!

The history of the lens
Native to the Middle East, lentils are one of the oldest legumes in history. It was first cultivated by the Egyptians. Then, it formed the basis of the diet of poor populations in Greco-Roman Antiquity. The lens is also mentioned in Genesis! The story ? Jacob acquired Esau's birthright for a dish of lentils, a soup that today is called "Esau Soup" …