They also have fewer carbs, making them more compatible with a low carb diet. Yellow lentils are hulled and split Moong beans that are most commonly used in India as dal. They also have a mashed potatoes-like consistency if you cook them right. Add in some olive oil and salt and you have a delicious protein-packed dish. As far as nutrition goes, yellow lentils come in third place with 0.
They may not have as much protein, but the great taste and low caloric content may be a trade off worth considering. Brown lentils are the most common types of lentils used in cooking. These are the lentils that are typically found in lentil soup and other types of Western cuisines that utilizes them as an ingredient. Green lentils are an earthy green sometimes brown variation of lentil. These tend to have a peppery taste and maintain a firm texture after being cooked.
They have a lot in common with brown lentils. This does seem to affect the taste though. Green lentils do have more of a lively vegetable-like taste by comparison.
Green lentils are virtually identical to brown lentils as far as macro-nutrient breakdown goes, packing Take your pick! They tend to have the deepest, most earthy rich flavor. Cook these for minutes. One half cup of uncooked brown lentils brings 24g protein, 80mg calcium, 26g fiber, and 4mg iron, according to the USDA. Green lentils are rich in antioxidants, iron, and magnesium.
They work particularly well over salads and as a warm side, because of their peppery taste. They do take the longest to cook of all the varieties, about 45 minutes , but hold their shape well. Puy lentils are the original green lentil that are actually harvested in the French region of Le Puy. They have the same grey-green color, and are known for having the best texture and flavor of all lentil varieties.
Because of this, they tend to be the most expensive type. One half cup of dried green lentils provides 24g protein, 10g fiber, 80mg calcium, and 4mg iron, according to the USDA. Try a green lentil recipe here: Fall Vegetable and Lentil Salad. By Arielle Weg October 24, Pin FB More. I toss them with lemon juice, Dijon mustard, fresh herbs, and red pepper flakes to make a nutritious side dish or base for plant-based bowls.
Beyond this simple preparation, there are endless ways to use them. Aside from the lentil recipes I mentioned above, these are a few of my favorites:. Notify me of follow-up comments via e-mail. I love cooking red and green lentils with rice and seasoning it with tumeric and salt. It makes a great base for bowls. I made this with the black lentils, delicious. A definite keeper! I made the lentils in advance and quickly threw together the lemon herb dressing. This will become part of our regular rotation of dishes.
I made this recipe today and was very surprised at how much I like it. We made it with a bag of lentils green in a 6 qt pot with one bay leaf and about three tbs of barley. Add one bay leaf and let soak in about three quarts of water overnight.
In the morning turn on the heat, slice up a hunk of kielbasa or smoked sausage and simmer for about 4 hours stirring occassionally throughout the day. Reheat before serving and enjoy.
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