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There are officially six weeks. Something we get asked a lot is what the differenc. What's better - the cake batter or the finished ca. The lentil plant Lens culinaris originates from Asia and North Africa and is one of the oldest sources of food.
A cousin to the pea and a rich provider of protein and carbohydrates, the lentil is also a good source of calcium, phosphorus, iron and B vitamins — making it an important diet staple the world over. There are several different varieties — most commonly used in cooking are brown, red and green lentils, puy and yellow. Red split lentils When cooked, these lentils form a rich puree and therefore are superb for thickening dishes such as soups and casseroles.
They are also often cooked with spices to make the Indian dish, dhal. Green and brown: Ideal for warm salads, casseroles and stuffing as they tend to retain their shape after cooking. Puy lentils: These grey-green lentils, grown in the French region of Le Puy, are often more expensive than other common cooking varieties and are thought to be superior in texture and taste. This makes them the perfect accompaniment to more expensive ingredients such as fish and game, as well as sausages.
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.
Cook time is typically minutes. Origin: Canada.
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