Food Tips

Cooking with lentils

Cooking with lentils Author: Style At Home

Food Tips

Cooking with lentils

2 ways to try lentils right now

  • Be on the lookout for puffed lentils, a new healthy snack that looks like puffed rice, due to hit the market any day now.
  • Lentil sprouts add crunch to salads, stir-fries and sandwiches.


3 things you may not know about lentils

  • The lentil was reputedly the first plant ever to be cultivated by humans.
  • Lentils are the fast food of pulses; unlike dried beans and peas, there's no need to soak lentils before cooking.
  • All Canadian commercial lentil production takes place in the prairies, with Saskatchewan at 98%; India is the largest producer in the world, but Canada is the largest export producer of lentils.


1 tip you can't live without

  • To boil lentils, use 1-1/2 cups of liquid for each cup of lentils. Lentils placed in already boiling water will be easier to digest than those that were brought to a boil with the water.


1 way to get the most out of lentils

  • Try some of the rustic Middle Eastern recipes in A Fistful of Lentils by Jennifer Abadi, or the exotic international concoctions of A Passion for Pulses by Nancy Longnecker.


2 kinds of lentils to try this fall

  • French, or Puy, lentils with their small greyish-green seed coat are firm and great for salads.
  • Small, round red lentils add flair to Indian dishes.


The Canadian Living Recipes section has many delicious recipes featuring lentils for you to try.

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Food Tips

Cooking with lentils