The BEST Lentil Salad Recipe! - Gimme Some Oven (2024)

FAQs

How do I get the most out of my lentils? ›

Boil, then simmer

Once you've got your liquid and aromatics in, bring it all to a boil. Then immediately turn down the heat and simmer the mixture, covered, for 15 minutes. Taste and adjust the seasoning, then continue to simmer, uncovered, for 3 to 5 minutes, or until the lentils are just tender.

Don't just boil and eat them plain like rice. Saute some mirepoix, garlic, and red pepper flakes, add a cup of lentils, and 4 to 6 cups broth. simmer/boil until lentils are tender, then add 1tbsp dried thyme and lots of freshly ground pepper about 5 minutes before taking it off the heat. Bam, lentil soup.

What Are Puy Lentils? While some use these terms interchangeably with French lentils, Puy lentils, or lentilles du Puy, are a lentil variety from a specific area of France. Grown in volcanic soil, the resulting Puy lentils have an even more peppery taste with a hint of earthy flavor.

The polyphenols in lentils may help reduce blood pressure and cholesterol, helping your heart and cardiovascular system. A review of eight trials found that individuals who ate about a cup of legumes every day for ten weeks experienced a decrease in their blood pressure.

Lentils are an excellent source of protein and fiber. Both of which are essential for weight loss. These legumes are also low in calories and fat, making them the perfect food for those trying to lose weight. Additionally, lentils are a good source of iron, which is essential for energy levels.

If you have a few root vegetables hanging out in your fridge, those are also great with lentils, like in this warm lentil and root vegetable salad with parsnips and carrots. Lentils are particularly nice with cheese, as in this grilled halloumi and lentil salad.

Black Beluga lentils have the most flavor, adding a rich, earthy taste and a firm texture that holds up well during cooking. Black lentils will be ready in 20–25 minutes; however, they will fall apart like their brown, green, and red partners once you cook them for too long.

Well, as healthy as they are, lentils are also known to cause some tummy issues like bloating and flatulence to be more specific. The presence of anti-nutrient compounds in lentils is the culprit behind gas or flatulence. The good news is that anti-nutrient in lentils can be easily deactivated by soaking them in water.

Types of lentils

French green (also known as Lentils du Puy, they're the most elegant — and the most expensive) Red (more of a salmon shade, they turn golden when cooked) Black (sometimes called Beluga, since they resemble caviar)

What are Puy lentils called in the USA? ›

Le Puy green lentil is a small, mottled, slate-gray/green lentil of the Lens esculenta puyensis (or L. culinaris puyensis) variety. In the US, this type of lentil may be grown and sold as French green lentils or Puy lentils.

Black Lentils (Beluga lentils)

Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

In terms of how often you should be eating lentils, enjoying them a few times per week is ideal to reap all their amazing benefits.

But if meat is still on the table for you, pair lentils with fats like duck and pork (think bacon) to add a bit of richness to this mild-flavored legume. Whether you're trying a meatless meal or making a hearty stew, lentils are a go-to pantry staple that deserve to come out of the pantry to shine this winter.

Alternatively, a full complement of amino acids can be achieved by pairing lentils with whole grains such as rice or wheat. Lentils are also a great source of fiber, vitamin B1 and folic acid, and are naturally gluten-free.

Alternatively, a full complement of amino acids can be achieved by pairing lentils with whole grains such as rice or wheat. Lentils are also a great source of fiber, vitamin B1 and folic acid, and are naturally gluten-free.

The recommended way to cook beans and lentils is to soak them prior to cooking ideally overnight or at least an hour. So go ahead soak your beans, lentils etc. and make sure to discard the water they are soaked in and use fresh water for cooking. Why does boiling legumes reduce it's protein content?

THE RIGHT WAY AND AMOUNT: If you really want to consume lentils to get protein, have them just boiled and without curry. Even then, know that every bowl will just give you only 10 to 15 grams of protein, along with double the carbs.

It's best to give them a rinse before cooking, to remove impurities. You can then place them in a pot, cover them with water and a pinch of salt, bring them to a boil, and let them simmer uncovered for 20–30 minutes ( 27 ). Your lentils should be slightly crunchy or soft, depending on your preference.