Lentils: why whole and split seeds cook differently

Useful to know

Lentils belong to legumes, but in food terminology there is also a narrower group: the crops grown for their dry edible seeds. The FAO uses the English pulses precisely for this group, to which the lentils refers. Not every bean plant is used in the same way: fresh peas and crops grown mainly for butter are distinguished in this classification. Thus, the botanical family and agricultural use give two different views of food. [1]

On the kitchen shelf, more practical is the distinction between whole seeds and peeled, divided halves. In the second product, the seed shell is removed and the seed is divided. According to Lentils.org, this allows for shorter cooking and makes the product convenient for purees. The whole lentil is suitable for salads and dishes in which individual seeds are sought. Therefore, replacing one species with the other can change the texture, even if the amount in the recipe remains the same. [2]

Dry and canned lentils also do not start from the same point. The canned product is already heat treated, while the dry one has to be cooked. This is a difference in preparation, not just in packaging. For a quick salad, the finished lentils may be convenient; for a dish where gradual softening is monitored, the dry one gives another way of working. When comparing recipes, it should be checked whether the indicated quantity relates to a dry or finished product. [2]

Lentils usually does not require pre-soaking. The University of Iowa recommends that before cooking, it be examined for small pebbles and other impurities, then rinsed. The duration of brewing should be tailored to the specific product and the desired softness. Older seeds may soften more slowly. Therefore, the number on the package is a starting point, which is supplemented by checking the lentils itself instead of the assumption that each batch will behave the same. [3]

As an example of choice by purpose can be compared salad and smooth soup. For the salad, it is useful for the seeds to remain distinguishable to mix with the vegetables without everything becoming puree. In smooth soup, decay may be a sought-after result. This explains why "faster boils" is not the only criterion for a good purchase. Also important is the answer to the question of what structure the finished dish should have when it is served.

Lentils may also be involved in combinations with rice, vegetables, or pasta, as university culinary information offers. [3] For a first attempt, it is wise to keep a simple recipe and observe a single product before making several substitutions at once. A brief note about the type used and the consistency obtained is often more useful than remembering universal time. Thus, the next cooking starts from own observation, supported by a clear idea of what exactly is in the package.