The New York Times published an article by Ali Slagle highlighting the versatility and benefits of lentils in cooking. Lentils are not only inexpensive, quick to cook, and good for the environment, but they also provide tenderness, flavor, and texture to a variety of dishes, from soups to salads.
When it comes to choosing lentils, they can be split or whole, each offering different cooking properties. Split lentils, like red lentils, break down during cooking and are great for soups. Whole lentils, such as green, brown, and black varieties, hold their shape when cooked and can be used interchangeably in dishes.
To cook dried lentils, simply inspect and rinse them, then simmer in water with salt until tender. This process can be applied to all types of lentils, with cooking times varying depending on the variety. Cooked lentils can be used in various dishes, from soups to dips, salads, and vegetable sides. They can be stored in the refrigerator for up to five days or frozen for up to three months.
Overall, lentils are a pantry staple that provide a nutritious and convenient option for home cooking. With their versatility and rapid cooking time, cooked lentils can easily elevate any dish, making them a valuable ingredient to have on hand. So, next time you’re looking for a quick and nutritious meal, consider incorporating lentils into your cooking routine.
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Photo credit cooking.nytimes.com
