The lentil is a long-cycle plant, that is, its harvest takes approximately one year to bear fruit. It is a food with a high content of nutrients among which we can highlight carbohydrates, plant proteins, vitamins B1, B3, B6 and minerals such as iron. In Europe, the main producers of this item are Italy, Germany, France and Spain with a significant amount of tons per year for all of Europe. However, the types of lentils can change mainly in their appearance and cooking method, let's look at the most common ones in gastronomy.
Types of lentils
Puy lentil
It is a type of lentil of French origin, specifically from the ''Le Puy-en-Velay'' region. Its color varies between green and yellow with occasional dark spots. Its size ranges between 3 and 4 millimeters in diameter. They are called vegetable caviar for their delicate and pleasant flavor on the palate when tasted . The cooking time is approximately 30 to 40 minutes. Its culinary use is diverse, although it is mainly used in the preparation of soups and salads.
Pardina lentilIts name comes from its color, its dimensions range between 3.5 to 4 millimeters in diameter, which is why it is considered the smallest on the market . The cooking time of this lentil is quick so it does not require soaking the night before, two hours soaking is enough. They are generally included in quick preparations and are often combined in salads, lentil stews, lentil burgers, lentil falafel and many other dishes. And if you have lentils left over from the day before, you can fry them and they will still be delicious.
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Yellow LentilYellow lentils are characterized by being devoid of skin, they are larger than the previous one and can measure between 5 to 8 millimeters. This type of lentil is recommended for people who have digestive problems. It does not require soaking for its preparation and its cooking is faster than any compared to its counterparts, just boiling the water and about 15 minutes is enough for them to be ready. The dishes that can be made with this lentil are diverse, among which we can include soups, creams, purees, peppers stuffed with lentil cream, lentil pâté, among other dishes.
Peeled red lentil
It is the least valued variety of this legume, from a nutritional point of view. It provides almost the same properties as the other varieties, however this lentil presents a variation in terms of the presence of an amino acid called methionine. It is recommended to complement it with white rice in your preparations to cover its absence. This variety is highly recommended for people with digestive problems, since not having skin makes digestion easier.
To prepare this dish, prolonged soaking is not necessary, just a few hours prior to preparation is enough. It combines very well in soups and you can add a stew stir-fry, incorporating Spanish chorizo or smoked chop and spices to highlight its flavor. An irresistible dish!
Lentils in general are a dish that provides properties, vitamins and minerals of great importance to our diet , so including them in our diet is a very wise decision.
