The whole-foods, plant-based diet is increasing in popularity. So, lentils, beans, and seeds are being enjoyed by many. Even if you’re a meat eater, having a meatless meal at least once a week is encouraged. Lentils have been around for thousands of years and many people enjoy them. Yet, many others are new to lentils and just aren’t sure what to do with them. Here’s some help for you. Below is a lot of basic information about lentils, covering what they are, the various types of lentils, the nutritional and health benefits of lentils, how to flavor them and what other foods pair well with them, recipe suggestions, and more! Let me know if you need further information about lentils and I’ll do my best to help!
Lentils 101 – The Basics
Lentils are in the legume family. They are actually pulses, which are the edible seeds that grow in pods containing only one or two seeds per pod. They are believed to have originated in central Asia, and have been eaten since prehistoric times. They are one of the first foods be cultivated. Lentil seeds dating back 8000 years have been found at archeological sites in the Middle East. Today, most lentils are grown in India, Turkey, Canada, China and Syria. There are many varieties with the most common types in American grocery stores being brown, green and red (but actually more orange in color). There are also yellow, black, and puy lentils.
The brown lentils are the variety most commonly found in American grocery stores. They have a mild, earthy flavor, and hold their shape well when cooked. Brown lentils are “universal” in the lentil family as they can be used in whatever recipe that calls for lentils. They can be mashed and used in meatless burgers, blended into soups, used in salads, and used in casseroles and literally any recipe calling for lentils. They pair well with grains.
Green lentils have a bit of a peppery flavor. This makes them particularly suitable to add to salads or any dish where a pepper flavor is welcome. They take a little longer to cook then the brown variety, but still hold their shape well while maintaining a little firmness. This type of lentil is not as commonly found in American stores as the brown lentils, and can be a little more costly.
Red lentils have a sweet, nutty flavor. They cook up faster than other varieties because they are actually split and the seed coat has been removed. This makes them soft and mushy when cooked, making them a natural thickening agent for soups, purees, and stews.
Yellow lentils are split like red lentils. They have a sweet-nutty flavor, like their red counterpart. Since they are split, they also cook up quicker than brown or green lentils, in 15 or 20 minutes. Yellow lentils are commonly used in Indian cuisine.
Black lentils are also called beluga lentils. These are the most flavorful lentils. They have a somewhat thicker skin than brown lentils, so if you want them tender, they may need to cook a little longer like the green lentils, perhaps up to 40 minutes. If you want to maintain some of their crispness, cook them for less time, about 30 minutes.
Puy (pronounced pwee) lentils come from the French region of Le Puy. They look like green lentils, but are smaller and have a peppery flavor.
Lentils are an excellent source of molybdenum and folate, and a very good source of dietary fiber, copper, phosphorus and manganese. Also, they are a good source of iron, protein, Vitamin B1, pantothenic acid, zinc, potassium and Vitamin B6. Lentils contain no fat. One cup of cooked lentils provides about 1/3 of our daily protein needs (18 grams) and 230 calories.
Lentils are a good source of both soluble and insoluble fiber. The soluble fiber helps to keep our cholesterol in check (by binding with bile in the digestive tract, removing it from the body and forcing the body to use cholesterol in the system to make more bile). The insoluble fiber in lentils helps to prevent constipation while reducing the risk of irritable bowel syndrome and diverticulosis.
The fiber in lentils not only helps to regulate cholesterol levels, but also regulates blood sugar. This helps in controlling diabetes, insulin resistance and hypoglycemia. Research has confirmed that eating lentils as part of a high fiber diet helps to release energy slowly and steadily, showing dramatic effects in diabetics by controlling blood sugar and lowering cholesterol levels.
The fiber content, combined with its folate and magnesium content, works wonders in helping to lower the risk of heart disease by lowering homocysteine levels and improving blood flow around the body. Homocysteine is an important amino acid needed in certain metabolic reactions. When our folate level is low, homocysteine levels increase, causing damage to arterial walls and raising our risk for heart disease.
Lentils are also a good source of iron, with one cup of cooked lentils providing over a third of our daily needs. Iron is critical for carrying oxygen throughout the body in the bloodstream. Eating lentils on a regular basis can help keep our energy levels up and prevent iron deficiency.
How to Select Lentils
Most lentils available today are either found in bulk bins or are prepackaged. When buying lentils, make sure there is no sign of moisture or insect damage. Look for ones that are whole and not cracked.
How to Store Lentils
Store lentils in an airtight container in a dry, cool, dark place. They should keep for about a year.
How to Preserve Lentils
Once cooked, lentils will keep in the refrigerator for about one week. Cooked lentils can be frozen and should be used within three months.
How to Prepare Lentils
Compared to other beans or legumes, lentils are very easy to prepare since they need no presoaking. Before cooking them, check them for stones or debris and remove anything as needed. Place the dry lentils in a strainer and rinse them under cold water, then cook as desired.
How to Cook Lentils
When boiling lentils, use one part lentils to three parts water. It is not mandatory, but bringing the water to a boil first before placing the lentils in the water helps to make them more digestible. When the water returns to a boil, turn down the heat and simmer, covered, for about 30 minutes until tender. Brown lentils usually take about 30 minutes to cook. Red lentils take about 20 minutes, and black lentils may take up to 45 minutes to cook. Some recipes call for slightly more firm lentils, requiring a little less cooking time, while other recipes call for very soft lentils, requiring a little more cooking time.
Some suggested ways to use lentils:
* Try mixing lentils with rice or another grain. The combination will make a complete and very digestible protein. Vegetables can be added to make a simple meal. Suggested vegetables include dark leafy greens like kale or spinach, or crunch vegetables like carrots or bell peppers.
* Add cooked lentils to stir-fries or casseroles.
* Use pureed cooked lentils in hummus.
* Cook lentils in your favorite broth to add more flavor to them. Add some herbs to flavor them to your liking.
* Add lentils to soups and stews for a protein boost.
* Use lentils in a curry served over rice.
* Serve chili-spiced lentils with cheese and nacho chips or use them as a taco filling.
* Stuff sweet potatoes with your favorite cooked lentils. Top with cheese.
* Try a creamy red lentil soup.
* Try a lentil salad. Many can be served warm, room temperature or cold…a perfect addition to a summer gathering (or any time for that matter!).
Herbs/Spices That Go Well with Lentils
Bay leaf, cardamom, chili powder, cilantro, cinnamon, cloves, coriander, cumin, curry, garam masala, garlic, ginger, mint, oregano, paprika, parsley, rosemary, tarragon, thyme, turmeric
Other Foods That Go Well with Lentils
Meats and other proteins: Beef, eggs, fish, lamb, sausage
Grains: Rice, pasta and any just about any grains or grain product
Vegetables: Carrots, celery, leafy green vegetables, mushrooms, onion, tomatoes
Lentils with Mushrooms and Carrots https://www.judiklee.com/2019/06/04/lentils-with-mushrooms-and-carrots/
Sweet and Savory Lentils https://www.judiklee.com/2019/05/28/sweet-and-savory-lentils/
Mexican Lentils and Rice https://www.lentils.org/recipe/mexican-lentils-rice/
Roasted Spring Vegetable Medley with Crispy Lentils https://www.lentils.org/recipe/roasted-spring-vegetable-medley-with-crispy-lentils/
Teriyaki Stir-fry with Lentils and Quinoa https://www.lentils.org/recipe/teriyaki-stirfry-with-lentils-quinoa/
Instant Pot Lentils Braised with Beets and Red Wine https://www.lentils.org/recipe/instant-pot-lentils-braised-with-beets-red-wine/
Shrimp with White Wine, Lentils and Tomatoes https://www.lentils.org/recipe/shrimp-with-white-wine-lentils-tomatoes/
Quick Pasta with Lentils https://www.lentils.org/recipe/quick-pasta-with-lentils/
25 Ways to Turn Lentils into Dinner https://www.thekitchn.com/25-ways-to-turn-lentils-into-dinner-248332
10 Delicious Ways to Eat Lentils https://www.onegreenplanet.org/vegan-food/delicious-ways-to-eat-lentils/
Warm Winter Greens with Balsamic Lentils and Roasted Pears https://producemadesimple.ca/warm-winter-greens-with-balsamic-lentils-and-roasted-pears/
8 Surprisingly Fast and Delicious Lentil Recipes https://www.foodandwine.com/blogs/8-surprisingly-fast-and-delicious-lentil-recipes
25 Creative Lentil Recipes That Go Way Beyond Soup https://www.bonappetit.com/recipes/slideshow/lentil-recipes
Sweet Potato and Red Lentil Curry https://www.cookinglight.com/recipes/sweet-potato-and-red-lentil-curry
15 Best Lentil Recipes https://www.acouplecooks.com/best-lentil-recipes/
Mediterranean Lentil Salad https://www.allrecipes.com/recipe/14260/mediterranean-lentil-salad/
Lentil Salad https://www.skinnytaste.com/lentil-salad/
Greek Lentil Salad https://cookieandkate.com/greek-lentil-salad-recipe/
Sexy Lentil Salad https://www.recipetineats.com/sexy-lentil-salad/
Lentil Salad https://simpleveganblog.com/lentil-salad/
Lentil and Rice Salad https://www.bonappetit.com/recipe/lentil-and-rice-salad
Quinoa Lentil Salad with Lemon Vinaigrette https://www.asweetpeachef.com/quinoa-lentil-salad-lemon-vinaigrette/
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.