Although their name suggests that they come in red, red lentils actually come in a variety of colors from red to gold to orange. Red lentils have a sweeter, nuttier taste than other lentils. Various countries produce red lentils including Canada, India, the United States, Australia, Syria, Ethiopia, China, Bangladesh, Turkey, and Iran.
There are two subtypes of red lentils: hulled and un-hulled. Un-hulled red lentils have their skin, are brownish with a tint of red, and each bean is about a half centimeter in diameter. They do not hold their shape once they are cooked, and therefore are often used to thicken curry and gravy bases.
Hulled red lentils (or split lentils) are commonly used in preparing staple dishes like soups and salads. They are smaller than un-hulled lentils and are usually orange with a sweet taste. They take less time to cook than un-hulled red lentils, but may also become mushy and be used as a thickening agent if cooked for a longer time.
Lentils provide lots of protein, fiber, folate, magnesium, iron, molybdenum and various other vitamins and minerals. They help to manage high blood sugar levels and are very low in fats and calories. For more nutrition information visit http://www.mayoclinic.com/health/diabetes-diet/DA00027
To Cook Red Lentils:
Presoaking is not required when cooking lentils which makes them easier to prepare than other beans. Before cooking them, spread the lentils on a kitchen towel and sort out the odd articles from them, like dirt, pebbles, and any beans that are cracked, wrinkled, or have holes in them. Next, run the lentils under water to wash them and spread them back out on the towel to dry.
Cooking method:
One cup of the dried lentils will yield about three cups of cooked lentils. Use two cups of water for every one of red lentils, or, if desired, you may use chicken or vegetable stock instead.
While the lentils are drying, add the desired amount of water or stock to a large pot and bring it to a vigorous boil. Reduce the stove to medium heat, and then pour the lentils slowly into the water. DO NOT add salt or any acidic ingredients such as vinegar until after the lentils have been fully cooked, as this will make the skins of the lentils harden and prevent them from cooking.
Simmer the red lentils for about forty-five minutes before checking their readiness.
Readiness, or tenderness, in lentils is determined based on the dish for which they are being used. In soups and curries, you may need mushy lentils for thickening the base. In a stew or salad they should be a little firmer so they can stand alone as part of the dish. Cooking red lentils for stews takes less time than for soups and curries.
Give the mixture a few stirs before removing the pot from the stove. Most of the water will have been absorbed by the lentils. However, there may be a bit of excess water in the pot, and this is ok. Depending on the desired mushiness, you may either discard what’s left of the water or leave it and continue cooking with it. Once you have achieved the desired tenderness, add your favorite seasonings and spices to the lentils. Garlic, lemon juice, and onions go well with lentils.
It is important to remember that different types of lentils require different cooking times, preparations, and water ratios. Click here for an article on lentils.
Storage:
Similar to other lentils, red lentils have a very long shelf life. Lentils can be stored for many years as long as they are kept in a cool, dry place in a sealed bag or container. Cooked lentils can be refrigerated for up to one week and frozen for up to six months as long as they are kept in an airtight, non-metallic container. Storage conditions may affect the nutritional value of the lentils. http://eprints.hec.gov.pk/1493/1/1375.HTM or http://extension.usu.edu/foodstorage/htm/dry-beans
