All the lentils They are one of our legumes par excellence. A very versatile food with many benefits for our body. The stew is one of the star dishes of our gastronomy, but did you know that this product can be cooked in multiple ways? We tell you some.
a prehistoric food
Little is known about the origin of the lentils, but there is evidence of its cultivation throughout the Mediterranean basin from prehistory. Easy to harvest and considered to regenerate the soil, they are very economical, keep well and combine in many recipes. Currently, Canada and India are the main exporters of this legume. Spain, together with Algeria, Egypt and France, is one of the countries where it is most consumed this food.
And it is that this ingredient, leaving aside its flavor, contains multiple benefits for our body. Lentils, like other legumes, provide us with a good dose of fiber and protein. In addition, it has a great variety of minerals, such as iron, some in higher amounts to other products. All these properties make it an ally for athletes, dieters and anemia patients.
Lentils in the traditional recipe book
Although there are currently countless recipes made with this legume, we have always associated with the traditional recipe of our grandmothers. Its cooking takes around three quarters of an hour, so they are a very popular food. The most widespread recipe is, perhaps, the stew of lentils with sausage. A saucepan of vegetables, chorizo, spices, water and the main ingredient are placed in a pot. In a short time you will have a plate of ten.
And if you can't eat them with meat for health reasons or ethical beliefs, you also have room in the home recipe book. The salad of this legume it's just as good. You will only need to cook a few together with different vegetables, such as carrot, pepper, onion or tomato. A dish that you can eat hot or cold and very recommended to take it with you to work or on a trip.
The vegan ally
In addition to the salad, there are countless dishes that vegans will appreciate. It is the case of the hamburger lentils. Making it is very easy. We start by cooking different vegetables, preferably peppers, onions and carrots, to which we can add some mushroom, rice or dried fruit. When we have it cooked, we crush it and add it to the lentil. We make a dough, shape it and fry it. A dish tasty and nutritious.
And if you are more exotic, you will have to try the tarka dhal. This stew, coming from the Indian gastronomy and Sri Lanka, it will surprise you with its taste. It is a plate with two independent elaborations. The first is a legume cooking with cinnamon, ginger, garlic and turmeric. The second is an oil sauce, garam masala, tomato and green chili. When both things are done, you just have to join them and enjoy them.
Lentils in haute cuisine
In recent years, many chefs have decided to innovate with this ingredient and adapt it to haute cuisine. Sergio Fernández is one of the Spanish chefs who has studied the world of legumes in our country the most. Based on the traditional stew, he wanted to give it his touch. In his recipe book we can find the lentils with sweet potato and cinnamon. A spoon stew with Asian touches and personal touches.
And taking a step further, we find a number of elaborations with more avant-garde touches. It is the case of pardina stew with mushroom foam. A dish that is based on low temperature lentils by Joan Rock. A simple recipe with different vegetables made with this haute cuisine technique.
As we have been able to verify, the lentil is one of our most representative foods. A ingredient of thousands of years, full of properties and very versatile. If you are a newbie in the kitchen, there is nothing better than to start making your first steps with this product. Now that you know more about her, are you going to innovate in your kitchen?
