Ingredients


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    Split lentils

    Spilt lentils should not be eaten raw, due to the presence of anti-nutrients such as phytic acid and tannins; some types of lentils require soaking overnight before cooking as well.

    The seeds require a cooking time of 10–30 minutes, depending on the variety (shorter for small varieties with the husk removed, such as the common red lentil) and have a distinctive earthy flavor. Spilt lentils are used throughout South Asia, the Mediterranean regions and the Middle East. They are frequently combined with rice, which has a similar cooking time. A lentil and rice dish is referred to in the Middle East as mujaddara or mejadra. Rice and lentils are also cooked together in khichdi, a popular Indian dish; a similar dish, kushari, is made in Egypt and considered one of two national dishes. Lentils are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork.

    Dried lentils can also be sprouted by leaving in water for several days. This changes their nutrition profile.