Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 Could you please answer a lentil question for me? Is there any difference (besides color) between red and green lentils? I can't find red lentils in my area, and I'm not that fond of the green ones. Do red ones taste different, or what would be the reason to use red over green? Any information would be most appreciated, as I know that lentils are so good for you, and I've tried to like them, but I just don't. Maybe it would be worth trying to get the red ones online? Thanks~ Tina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 On 4/6/08, Tina <onevoiceforgod wrote: > > Could you please answer a lentil question for me? Is there any > difference (besides color) between red and green lentils? Are the brown lentils red or green? Or are they a third kind of lentil and actually " brown lentils " ? I've only ever seen one kind of lentil in my life and never heard of red or green lentils - just " lentils " - so I was wondering what the deal is. Thanks! Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 Hi Sparrow To make it even more confusing, there are also black lentils! They are all similar in flavor and cooking. lc carol Sparrow R Jones wrote: > On 4/6/08, Tina <onevoiceforgod wrote: > >> Could you please answer a lentil question for me? Is there any >> difference (besides color) between red and green lentils? >> > > Are the brown lentils red or green? Or are they a third kind of lentil > and actually " brown lentils " ? I've only ever seen one kind of lentil > in my life and never heard of red or green lentils - just " lentils " - > so I was wondering what the deal is. > > Thanks! > > Sparrow > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 Tina wrote: > Could you please answer a lentil question for me? Is there any > difference (besides color) between red and green lentils? Yep. Lots. Red ones are milder in taste, cook MUCH faster, and don't stay as separate as green ones. The brown ones are somewhere in between in all respects. > I can't > find red lentils in my area, and I'm not that fond of the green ones. > Do red ones taste different, or what would be the reason to use red > over green? Any information would be most appreciated, as I know > that lentils are so good for you, and I've tried to like them, but I > just don't. Maybe it would be worth trying to get the red ones > online? Here's my very favorite red lentil recipe. I've done it without the oil several times, and it's great: Masoor Dal (Pink Lentil Curry), from The Spice Box, by Manju Shivraj Singh [Author's note: This is the quickest dal to cook -- it takes only 20 minutes without using a pressure cooker. The pink color of the lentils becomes pale yellow once it is cooked. The flavor is more subtle than the green lentils.] 1 cup pink lentils 3 cups water 1 tsp turmeric powder 1 tsp salt 1 tablespoon lemon juice 1 tsp garam masala powder Baghar: 1 tablespoon oil or ghee 1 tsp cumin seeds 1 tsp cayenne pepper (I use less when a non-spicy person is eating) 1 tsp coriander powder Garnish: 2 slices onion, fried till golden in oil (I use up to two whole sliced onions here -- people like adding more onions to it) a few chopped fresh coriander or mint leaves (I use coriander) Carefully pick over the lentils, discarding discolored ones or any foreign matter. Wash in a sieve under running water. In a heavy saucepan boil the lentils in water with turmeric. When cooked, turn off heat; add salt, lemon juice, and garam masala. Heat oil; add cumin seeds. Fry 2 minutes. Turn off heat. Add cayenne and coriander. Stir and pour over the cooked lentils. Mix well. (At this point, I ladle the dal into individual serving dishes.) Garnish. Serves 6 (but two hungry people can polish it off as a big meal with some naan or pita or rice) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 > I can't > find red lentils in my area, I can only find them in the HFS around here. > Do red ones taste different, or what would be the reason to use red > over green? The red ones are about half the size so they cook up much faster and are mushier, better to use in recipes where you want them soft, like a creamy soup or stew. Sue in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2008 Report Share Posted April 24, 2008 On 4/7/08, Tina <onevoiceforgod wrote: > > Could you please answer a lentil question for me? Is there any > difference (besides color) between red and green lentils? To Tina & Sparrow: The Cook's Thesaurus (one of my favorite reference sites) has more information (including photos) on Lentils: http://www.foodsubs.com/Lentils.html Enjoy! Hilary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2008 Report Share Posted April 24, 2008 there is a big difference b/t the red lentile and the green. The red cook quickly, dissolve, and have a mild taste. The green have a stronger, distinct flavor and keep their shape - valuablegroupmember Wednesday, April 23, 2008 8:40 PM Re: Re: Lentil question: was Smoky lentil soup On 4/7/08, Tina <onevoiceforgod > wrote:>> Could you please answer a lentil question for me? Is there any> difference (besides color) between red and green lentils?To Tina & Sparrow:The Cook's Thesaurus (one of my favorite reference sites) has moreinformation (including photos) on Lentils:http://www.foodsubs.com/Lentils.htmlEnjoy!Hilary Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.