Curried Lentils with Coconut Milk Recipe on Food52 (2024)

FAQs

How do you incorporate lentils into meals? ›

Lentils are great in soups, as an addition to salads, and as a vegetarian protein source in recipes traditionally made with meat. Similar to rice, lentils take on whatever flavors you add to the pot. Instead of plain water, cook lentils in a broth or stock.

In a large bowl, rinse and soak your red lentils for around 4 hours or overnight. Be sure to cover the lentils with enough water as they are going to soak up quite a bit. Once soaked, drain and rinse thoroughly.

Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes. Be sure to season with salt after cooking – if salt is added before, the lentils will become tough.

The other good news: Lentils don't need to soak as beans do (though you do need to sort and rinse them before cooking). Different types of lentils cook in different amounts of time. Red lentils are the fastest cooking and they dissolve as they cook and make for a smooth soup.

If you don't have stock on hand, add onion, carrots, celery, garlic cloves and/or herbs to the pot. All of these are mild flavors that can jump in any direction depending on how you're going to use the cooked lentils.

You're fine to eat unrinsed lentils. The only real reason to rinse it to remove possible dirt, and perhaps a tad of starch.

The process of soaking removes the gas-causing elements from the lentils. While legumes contain complex oligosaccharides, a type of complex sugar responsible for bloating and gas. Post-soaking the complex sugar is remarkably reduced thereby easing gas troubles.

Here's why soaking lentils is important

Fact 1: Soaking lentils improves digestion and nutrition absorption as it can neutralise lectins and phytates present that may cause gas and bloating. Fact 2: Soaking lentils also reduces its cooking time.

Lentils are cooked as soon as they are tender and no longer crunchy. Older lentils may take longer to cook and shed their outer skins as they cook. Strain the lentils and remove the bay leaf, if used. Return the lentils to the pan and stir in 1/4 teaspoon salt.

Is it better to soak or boil lentils? ›

You do have to cook them, although soaking them first can have benefits. It does things to the enzymes that make the lentils less starchy and easier to digest with less gas. If you want them cold for a salad, you'll still have to cook them, then rinse in cool water.

Allow about 1/4 cup or 2 ounces (60 g (2 oz) of uncooked lentils per person/serving. Cooking instructions vary depending on the type, so just see the package you're using for guidance.

By soaking, you are breaking down the phytic acid so it can be absorbed correctly for proper digestion. According to Nutritionist, Juhi Kapoor ”Throwing away water, after soaking grains and Pulses is not a good practice. The soaked water contains B vitamins which get leeched into the water due to soaking.

You're not using enough water

According to the BBC, lentils need a whole lot of water to cook all of the way through. So use at least three times more water than lentils and avoid the temptation to salt the water. Adding salt can make the lentil's exterior tough and unappetizing (via Lentils.org).

As the veggies hit the boiling water, volatile acids are released into the water and are carried away in the steam. When the pot is covered, the steam and the acids it contains are forced back into the water. Once there, the acids react with the chlorophyll in the vegetables, turning them an unsightly shade of brown.

Soaking naturally deactivates the harmful compounds and activates all the goodness of the seed and increases its nutritional value manifold. The process of soaking removes the gas-causing elements from the lentils. While legumes contain complex oligosaccharides, a type of complex sugar responsible for bloating and gas.

Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

Lentils and sweet potatoes, when combined, provide a complementary amino acid profile that can contribute to a more complete protein intake. While lentils are considered a good source of plant-based protein, they are not considered a complete protein on their own as they lack some essential amino acids.

Most people can enjoy lentils as part of their regular diet without any concern. But lentils also contain natural compounds called anti-nutrients. These substances bind with nutrients like iron and zinc, making them harder for our bodies to absorb. Soaking and cooking lentils can help reduce this effect.