Lentils
Lentils
Lentils (Lens culinaris) are one of the 4 species in the genus Lens in the legumes (Fabaceae) family. Although all the species in the lens genus are collectively referred to as "lentils" due to their lens shapes and edible seeds, Lens culinaris is the most commonly consumed lentil when it comes to "lentils".
Red Lentils
This lentil, which is skinless, has a high starch content. It should be cooked for 8 minutes for salads, 10 minutes for purees and soups in a pressure cooker, and 30-40 minutes in a regular pot.
Yellow Lentils
This shellless lentil has a nut-like flavor. It will disintegrate when cooked for more than 8 minutes. It is very suitable for pureeing.
Green Lentils
Even if it is cooked a lot, its form does not deteriorate. It tastes like hazelnut and absorbs flavors very well. It is cooked for 30 minutes for salads and 40 minutes for meals. The shells burst quickly during cooking. It is suitable for cooking and pureeing.
English (UK)