What are proper methods of cooking stovetop lentils?
I've had lentils that are cooked through but retain their form, as well as lentils that are cooked down into an almost blended substance.
What's the origin of each type of preparation, and when is it best used? Are certain kinds of seasoning better for either method?
Best Answer
There are many different kinds of lentils, each of which have unique properties when cooked. Some lentils, like French lentils, will hold their shape very well when cooked. Most whole lentils will actually hold up fairly well unless severely overcooked. Frequently for the dishes with a more homogenous texture, split lentils (frequently masoor dal) are used. In addition to being split, the seed coat of the lentils has been removed, so if they are cooked thoroughly there isn't really anything holding them together.
Usually they are just simmered in a liquid until tender. The seasonings are up to your personal taste, or the recipe you are using. The one advice that I would give is to taste as you go. If you want the lentils to remain whole, be sure to avoid overcooking them. Conversely, if you want a smooth texture, cook them until completely tender.
Also, a lot of the dishes that you refer to as having a blended texture may in fact be blended.
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Quick Answer about "What are proper methods of cooking stovetop lentils?"
Rinse the lentils in a fine mesh sieve under the faucet. Inspect the lentils and remove any bad lentils or small stones. Add the lentils, water, bay leaf and kombu to a pot. Bring the pot to a boil, reduce heat to a very low simmer, cover the pot with a lid and cook for 20-30 minutes or until tender but not mushy.How should lentils be cooked?
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. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes.What is the healthiest way to cook lentils?
Unlike other legumes, lentils cook quickly without presoaking. Place lentils in a pot, cover with about 1/2 inch of water and bring to a boil. Reduce heat and simmer, uncovered. Cook about 20 minutes for red lentils, 30 minutes for brown and 40 minutes for green.How do you cook lentils without a pressure cooker?
Here are the steps to cook them on the stove top:How To Cook Lentils
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Answer 2
Lentils with a husk retain their shape, but huskless they become mushy.
I use the huskless red lentils for dal, which is very common. It's sometimes thick and sometimes sloppy. I usually use tumeric at the start of cooking, and I usually add a tarka of spices at the end. I have it with rice, it's wholesome, filling, and delicious. Dal is, of course, from the Indian sub-continent.
I use puy lentils (with a husk) in salads or in stews, generally not spiced, more commonly with Mediterranean or middle eastern flavours.
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