Culinary Institute Of America Green And Gold Weekend Scared of Lentils? Fear Not! These Pulses Will Get Your Pulse Racing

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Scared of Lentils? Fear Not! These Pulses Will Get Your Pulse Racing

If you don’t use lentils regularly in your family’s meals, it’s a good idea to spend some time looking at recipes, trying different cooking methods, and trying different types of lentils (red, green, brown, puy). …) to find what you like. Here are three reasons to eat more noodles.

  1. Lentils are cheap – much cheaper than meat. Check out your local grocery store, compare prices, and see how much you can save by swapping meat for stew. What is that in a year?
  2. Lentils are nuggets of nutritional gold. Like other legumes (beans, peas, etc.), they are packed with protein, fiber, minerals and vitamins. And they are low in fat, too, unlike most meats. They are a good source of iron, especially when eaten together with a lot of vitamin C (pepper, green leafy vegetables, orange juice), because this helps the body absorb the iron.
  3. Lentil meat is easy to store and cook.

Here’s how:

Keeping the lentils dry

One of the best things about dried lentils is that they are easy to store. You can store them for six months (or longer) in an airtight container. They do, in the end, become stronger, so try to use them as soon as possible.

Cooking soup

Unlike many other foods, lentils do not need to be soaked. You can just grab a few cups and walk away. Here is the most important recipe for cooking lentils. This makes six cups of cooked lentils. Take one kilogram of brown lentils. Choose to remove any debris.

Run under cold water to wash off any dust. Place the lentils, with five cups of water and one tablespoon of salt, in a soup pot. Cover and bring to a boil. Then remove the lid, turn off the heat, and cook for 30-40 minutes. Legs should be very soft. The cooking time will vary depending on the type of lentils, but there should be instructions on the packet.

Store cooked lentils in the fridge.

Cooked seeds are stored in the refrigerator for three days. Sprinkle a little on other dishes as you go, for extra punch.

Cold soup

It’s easy to stop the stew, too. Allow the cooked lentils to cool, then store them, in a cup, in freezer bags. Place the bags in the freezer. This way, the lentils thaw faster when you take them out of the freezer. If you have herbs and spices in the pantry, you will no longer need to cook food in a very short time.

How to use the soup.

It is useful to think of lentils as having two different roles: as a primary ingredient, and as a secondary ingredient. You can cook dishes from lentils such as soups and stews. This will take many spices, from curry spices such as cumin, coriander, garam masala and cayenne, to continental herbs such as oregano, bay and thyme.

But you can also think of lentils as one of the small ingredients, almost ‘invisible’ in some dishes, throwing a little in stews and casseroles. It will help to thicken the stock, and add a little texture to a very thin sauce, meat or other. Your family may not notice, so if you don’t eat lentils often, it might be a good idea to let them know this way.

If you have lentils, go make some dough and add some to your next meal. And if you don’t have lentils, be sure to add them to your next list. Once birds are part of your weekly diet, you’ll wonder what you did without them.

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