It is an old, widespread tradition: you are supposed to eat lentils on New Year’s Eve or New Year’s Day in order to be blessed with a bulging purse in the New Year. The explanation for this is as simple as it is charming: the small, flat pulses are reminiscent of coins and thus symbolize prosperity and abundance. But it is not only superstition that gives reason to celebrate lentils. Their culinary diversity and nutritional benefits also make them a real treasure in the kitchen.
The diversity of lentils: a look at the varieties
Lentils are by no means a monotonous affair – quite the opposite. They come in an astonishing variety, which is noticeable not only visually but also in terms of taste. Whether small and firm or soft and floury – each type of lentil has its own character and can be found in kitchens all over the world.
Beluga lentils: These small, black lentils are the subtle, elegant answer to the question of which lentils are popular in sophisticated kitchens. They remain firm to the bite when cooked and their color and shiny surface make them not only a tasty but also a visual highlight. They go particularly well in salads, as a side dish with fish or with fresh herbs and a light vinaigrette.
Puy lentils: This famous French variety from the Le Puy-en-Velay region is characterized by its intense, earthy aroma. They also remain firm to the bite and are ideal for warm lentil salads, with poultry or as a spicy side dish in rustic stews. Puy lentils are one of the flagships of French cuisine and are often referred to as the “caviar of lentils”.
Red and yellow lentils: In contrast to their black and green relatives, these varieties break down relatively quickly when cooked, which makes them ideal for soups, stews and curries. Red and yellow lentils are particularly popular in Indian cuisine, for example for classic dal. Their delicate, slightly sweet aroma goes perfectly with exotic spices such as turmeric, cumin and coriander.
A powerhouse from nature
Lentils are real nutrient bombs and have become an indispensable part of modern, health-conscious cuisine. They are rich in fiber, protein, vitamins and minerals. Vegetarians and vegans in particular appreciate lentils as an excellent source of plant-based protein. But lentils also offer a wide range of health benefits for everyone else.
The fiber in lentils not only ensures long-lasting satiety, it also aids digestion and has a positive effect on blood sugar levels. Thanks to their low glycemic index, lentils are a particularly valuable ingredient for diabetics. Lentils also contain important minerals such as iron, magnesium and zinc, which are essential for energy production and the immune system.
Another plus: lentils are low in fat and calories, but provide sustained energy thanks to their complex carbohydrates and high protein content – ideal for those who want to start the new year with healthy resolutions.
A good combination: who lenses get on well with
Lentils are versatile team players and can be perfectly combined with a variety of foods. Their earthy flavours harmonize particularly well with strong spices and fresh herbs. Here are some successful partnerships:
Meat and poultry: Lentils are the perfect accompaniment to strong meats such as lamb, beef or pork, as they stand up to the intense flavors. Poultry dishes also gain additional aromatic depth with lentils.
Fish: Beluga lentils in particular are a wonderful accompaniment to fish dishes, as their firm bite and slightly nutty flavor enhance the delicate taste of fish without overpowering it.
Vegetables: Lentils combine perfectly with root vegetables such as carrots, parsnips and celery. Their earthy flavours harmonize wonderfully with the sweet notes of the vegetables.
Spices: Lentils love strong spices. Especially when combined with turmeric, cumin, coriander and cinnamon, they develop their full variety of flavors. In Mediterranean cuisine, lentils are often combined with fresh herbs such as thyme, rosemary or parsley.
The perfect preparation
In principle, cooking lentils is easy, but there are a few things you should bear in mind to achieve the full flavor and perfect consistency.
Washing: Before cooking lentils, they should be rinsed thoroughly under cold water to remove any dirt or dust. Pre-soaking is not necessary for most varieties – with the exception of larger varieties such as plate lentils, which cook faster this way.
Salting: Lentils should only be salted towards the end of the cooking time. If the salt is added too early, it can harden the skin of the lentils and they will not become soft.
Cook gently: Lentils should always be cooked in plenty of water and over a moderate heat. If they are overcooked, they can burst open and lose their beautiful shape.
The right cooking time: While red and yellow lentils are cooked after just 10 to 15 minutes, Beluga and Puy lentils require a little more patience. Here, the cooking time is around 20 to 30 minutes – depending on how firm to the bite you want them to remain.
Whether as a lucky charm at the turn of the year or as an integral part of a conscious, enjoyable diet – lentils are true all-rounders in the kitchen. They not only offer a variety of flavors, but also valuable nutrients that make them an indispensable part of a balanced diet.
Lentil recipes for your kitchen:
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