Red lentils (red): useful properties of red lentils

Red lentils in many countries are considered a symbol of wealth and good luck, so they are always served at the festive table. Unlike green and brown lentils, red lentils have a sweet taste and are very easy to boil in puree (10-15 minutes). However, if it is slightly undercooked, it can be used to decorate almost any cold salad, and if digested, you will get an excellent side dish or porridge of golden color – after all, when cooking, the bright red color of lentils is lost.

Red lentils (red): useful properties of red lentils

It is known that in most cases, red lentils are used to make mashed soup, porridge, thick chowder or pate.

Red lentils are most popular in India, where they are the main food of many vegetarians. Hindus often mix it with curry, saffron and rice, and also prepare dozens of soups from it. For example, this includes the vegetarian sambhar soup-a spicy broth made from lentils with seasonings-in which a thin pancake is dipped, baked from a symbiosis of rice, lentil and semolina flour.

In the United States, Canada, and Europe, it is also common to add red lentils to side dishes and vegetable stews. And this is not surprising, because the spicy taste of red lentils goes well with all sorts of spices: onion, garlic, ginger, thyme, marjoram, mint, bay leaf and ground black pepper.

Before cooking, red lentils do not need to be soaked.

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