Before adding lentil recipes to your personal cookbook, it doesn't hurt to get to know its varieties. - Brown. It has a nutty taste. Soups, chowders and other first courses are made from this kind. It has to be soaked beforehand; the other kinds don't need soaking. - Red. It cooks and softens quickly. It makes delicious purées, stews and casseroles. - Green. Unripe grains, suitable for salads, side dishes and porridges. Black. Heat treatment takes a good deal of time. Versatile in use. Tricks for cooking lentil dishes: 1) It's better to salt at the very end, so it cooks faster. 2) Pour twice as much water into the pot as grains; after it boils, add a spoonful of olive oil. 3) The boiling time ranges from 15 minutes to an hour depending on the variety, but it's better to overcook this product than undercook it. 4) Suitable seasonings: onion, garlic, thyme, other spices to taste. What delicious and healthy things can you make from lentils? A filling for dolma, a stew with vegetables, vegetarian cutlets, pâté. As for foreign culinary traditions, the lentil is one of the most widely eaten pulses in the world. It's a foundation of Indian cuisine, in Iran pilaf is made from it, in Tunisia they make shorba soup, and it often appears on German tables during the Christmas holidays.
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