Because of their high food value,
which is somewhat over 1,600 calories to the pound, they are a valuable
food in the diet, particularly as a meat substitute. Consequently, when
lentils can be obtained at a reasonable price, it is wise to make
considerable use of them.
There are three varieties of lentils, _yellow_, _red_, and _black_, and
they resemble split peas in appearance, as will be observed from Fig. 6,
which shows a panful of dried lentils. They have a distinctive flavor
that is agreeable to most persons. However, like other dried legumes,
long cooking is required to make them tender and palatable.
28. COOKING OF LENTILS.--In general, the preparation of lentils is
similar to that of dried beans, the cooking of which is now thoroughly
understood. They may be put on to cook immediately after they are
washed, but, as in the case of dried beans, their cooking may be
hastened if they are first softened by soaking them in cold water for 8
to 12 hours. At the end of this time, it is advisable to parboil the
lentils for about 10 or 15 minutes, or until their outer skins begin to
crack, in water to which a pinch of soda has been added. This water
being poured off, the lentils should be washed and then put to cook in
fresh water to which 1 teaspoonful of salt is added for each quart of
water used. Like beans, the lentils should be cooked slowly until they
are soft enough to crush between the fingers. With these principles for
the cooking of lentils well in mind, the housewife will have no
difficulty in preparing this vegetable, for almost any of the recipes
given for dried beans may be used with lentils substituted for
the beans.
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