Basic Spicy Lentil Recipe With Turmeric & Herbs - Beauty Bites (2024)

FAQs

Which herbs go well with lentils? ›

Woodsy herbs like sage, rosemary, and thyme are natural partners to the lentil's earthy flavor, so any of them (or any combination of them) can go into the pot, too.

To prepare lentils, first rinse them in a strainer. Next, place one cup of lentils in a large pot with 2½ cups of water. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 15-20 minutes. Drain well.

We keep a few varieties stocked in our pantry at all times, and love adding them to everything from soups to salads, curries to tacos, veggie burgers to pastas, and so much more. I especially love cooking with lentils because they are packed with good-for-you fiber, protein and minerals.

Whether brown, green, yellow, red, or black, lentils are low in calories, rich in iron and folate, and an excellent source of protein. They pack health-promoting polyphenols and may reduce several heart disease risk factors.

Lentils

A 1/2-cup serving of boiled lentils contains an impressive 7.8 g of fiber. Eating lentils may also help increase the production of butyric acid, a type of short-chain fatty acid found in your colon. This could increase the movement of your digestive tract to promote bowel movements.

Black Beluga lentils have the most flavor, adding a rich, earthy taste and a firm texture that holds up well during cooking.

Lentils to do not require soaking like other pulses. Rinse your lentils with fresh water before boiling to remove any dust or debris. Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.

The best part is that black lentils are the most nutrient-dense type of lentil, including high quantities of calcium, potassium, iron, and protein. According to the USDA, a half cup of raw black lentils has 960 mg of potassium, 100 mg of calcium, 8 mg of iron, and 26g of protein.

How to prepare lentils. Lentils do not require it but can be soaked in order to reduce cooking time by about half. Before cooking, rinse lentils in cold water, pick over to remove debris or shrivelled lentils, then drain.

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.

Are lentils healthier than potatoes? ›

A new study from the University of Guelph shows that replacing half of the available carbohydrates from potatoes or rice with cooked lentils can lower blood glucose levels by more than 20% in healthy adults. The study appears in the Journal of Nutrition.

Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

Do you rinse canned lentils? It is not necessary to rinse canned lentils before cooking, but you can rinse them by emptying them into a strainer and under cold water. This can help to remove some of the sodium content from the liquid around the beans.

Canned lentils are cooked and ready to use and can be served hot or cold and used as for dried green lentils. To store: Keep in a cool dry place for up to 1 year.

Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes. Be sure to season with salt after cooking – if salt is added before, the lentils will become tough.

As with other legumes, planting lentils near alliums such as onions, garlic, and chives should be avoided because they tend to build up sulfur in the soil, which in large enough concentrations can inhibit the growth of lentils.

Cumin seeds or ground cumin helps with digestion and is perfect in a soup, curry or dal (lentil dish). Carom seeds, fennel seeds, turmeric and peppermint are other great digestive aids. Cooking beans with a large strip of dried kombu, a Japanese dried kelp, may minimise their gas-producing properties too.