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lentil varieties color

Available in a range of colors, lentils at the grocery store are mostly going to be the dried variety. Dried lentils, unlike other dehydrated legumes, do not have to be soaked before use and generally cook in less than an hour. Versatile as it is, the lentil lends itself particularly well to soups, salads, or on its own as a side dish to a meaty entrée.

Keep in mind that not all lentil varieties are created equally, and choosing the right one for the right dish can only be done if one is equipped with a proper understanding of lentils.

Brown and green lentils are heartier than red or orange varieties and tend to hold together better when cooked. Red lentils have thinner skins and will fall apart more easily. Their softer flesh can be used to thicken soups and stews, make purees and even in breads. Like a sponge, lentils will soak up the flavors in which they are cooked. By themselves, lentils have a subtle, earthy flavor that adds interesting texture to all manner of dishes.

Green lentils are often French in origin and have a slightly more peppery taste. They’re called de Puy lentils, and are usually more expensive than common brown lentils. The texture of green lentils is a bit more firm than brown as well.
ingredients magazine slc
varieties of lentils color