Lenses have been a staple in the human diet for thousands of years. It is believed that they are native to Western Asia. Lenses come in many different colors: green, Brown, red, black, white and orange. The colour, shape and size of lenses vary depending on the type. Lentils are grown in different countries, including the United States, India, Australia, Canada, Bangladesh, Turkey, Iran and Ethiopia.
The most commonly used varieties of lenses are white, yellow and red. Fresh lenses can not be eaten, dried lentils are eaten. Once the layers seeds are removed, and lenses are sold at the grocery store. Most of the lenses is available year-round and is readily available, delicious and nutritious. Be sure to let Curry, go well with rice dishes, salads and soups. When you buy lenses tick damage by insects, ditches, and wrinkling.
The lenses contain roughly six percent of protein. They can provide protein instead of meat. Lentils contain also several other vitamins, minerals, acidic amino and dietary fibre. Eat lentils is useful for people with high cholesterol levels; dietary fiber helps lower cholesterol. Folic acid, magnesium and vitamin B6 in lenses helps to reduce the amount of amino acids that damage the walls of the arteries and cause heart disease. Lenses provide iron, making it a great source of slow, steady energy.
Lenses usually hold their shape after cooking and does not presoak, unlike most other beans and peas. Larger lenses will have more time to Cook, add salt to the Pan during cooking will slow the cooking process. However, it is essential for a "BOLD" flavor, Cook lentils with other spices as the lenses have a sweet flavor. Lenses easily absorb other flavors and know best when cooking with more assertive aromas of lemon, onion and garlic. A dry Cup lenses yields three cups lentils.
Prior to cooking, sort lentils and remove dirt, pebbles and bad beans. Then rinse with water and place it on a towel to dry. Once they are dry, they are ready to cook.
Cooking mode:
Place water in a large saucepan. You will need three cups of water for each cup of broken dried lentils. Bring the water to a boil over high heat, then add the lentils, washed and dried to the pot. Unlike other grains, when cooking the lenses, it is best to add them once the water is already boiling. Reduce the lentils simmer and cook. Cooking time will vary depending on the size and color: Green lentils take thirty minutes and red lentils more 20. When the lentils have reached the desired firmness (more firm for salads, more spongy Curry), remove the Pan from the heat.
Leave the beans in warm water for a few minutes before you throw it, because the lenses absorb water very easily which makes them more juicy and flavourful. Once they are well cooked, add salt for lenses. You should not add salt during cooking of the lenses, or scellerons their skins and lenses will still be difficult.
Storage:
Dried broken lenses have a long service life while they are stored properly, and their life is what makes the world of basis of cuisine. Like other beans, the lenses must be stored in a sealed bag or an airtight container somewhere cool and dry. Please note that the color may fade with time, but does not diminish the quality of the grain.
Cooked lentils can be stored in the refrigerator up to a week. They can also be frozen in an airtight container to six months.
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