Common in spoon dishes, lentils are one of the best known legumes in the world. We discover their varieties and the recipes that can be made with them
Pardinas
Although the origin is similar (Castilla y León, especially in the region of Tierra de Campos, where it has a regulatory council), it differs from the Castilian in its size (it is smaller) and in its color (earthy brown). With a very thin, almost negligible skin, it stays whole during the stews. Its most common use is in dishes such as lentils with sausage, although its use in salads is also normal. They are also known as Franciscans. Price: 2.90 euros / kilo.
Urad Dhal
Variety of traditional use in kitchens in India, Nepal or Pakistan (where they are known as sabit maash). With a high protein content, it is recommended to let them soak at least an hour before cooking. It is often used in regional recipes, especially seasoned with turmeric or coriander. Transformed into flour, its most widespread use is to make the typical papadums that serve to open your mouth before eating. There is a black variety, similar to this but unpeeled. Price: 10 euros / kilo.
Beluga
Also called lentil caviar because of its resemblance to beluga caviar. It stands out for its small size and its intense black color (it does not lose the skin in cooking). It is the variety with more protein value, in addition to a large amount of complex carbohydrates and fiber. It can be cooked like all the others (soups and potajes), but its qualities stand out more in salads, where they enhance its flavor and are more colorful. It is not necessary but it is advisable to let them soak a couple of hours before cooking. Price: 4.75 euros / kilo.
Castellana
It is part of the group known as blondes, which includes this and that of Armuña (from northern Salamanca, with protected geographical indication). As its name indicates, its origin is in Castilla y León and it is the most consumed variety in Spain. Greenish brown, flat and larger than usual, they are usually used mainly for stews, combined with rice, vegetables and, above all, meats and sausages. Price: 2.95 euros / kilo.
Puy green
Originally from the homonymous gala region (where it enjoys a designation of origin), it is sometimes called green lentil or French lentil. In Spain it is cultivated between Valladolid, León, Palencia and Burgos. Its tone varies between green and yellowish green and once cooked it remains whole, it does not usually lose skin. With a fine and somewhat sweet flavor, it is highly appreciated in traditional vegetable stews (with pork slaughter), purees, creams, salads and also as a garnish, especially for the color. Price: 3.30 euros / kilo.
Masoor Dhal
Red or coral lentil is a variety of Turkish origin that is grown mainly in Canada and is highly prized in Indian cuisine (with it the traditional dhal, a tasty vegetarian curry). By not having skin, it is more easily tolerated and is therefore indicated for people with digestive problems and babies. It does not need soaking and its cooking time is very short (barely 15 minutes in casserole). On many occasions, this lentil is used to prepare hamburgers or meatballs without animal protein. Price: 3.85 euros / kilo.
According to the criteria of
Know more
Comments
This news has no comments yet
Be the first in give your opinion
0 comments