Lentils: brown, green, red, black, puy
The biodiversity of lentils is quite extensive and includes quite a range of colours, sizes and uses. Most common are brown or red which are sold either split or whole,and the green puy lentil which is a french varitey now being grown in Australia. Like other legumes, lentils are low in fat and high in protein and fiber, but compared to beans and chickpeas, they have the added advantage of cooking quickly.
Any legume that is small and disc in shape is a lentil. Many cultures around the world have adopted this legume into their cuisine, from France to Greece to India. India produces over 50 varieties of varying degrees of colour and size, and when there is dhal on the menu, it will have lentils as its main ingredient.
Green and brown lentils are generally the same lentil in Australia. The skin is brownish with a dirty khaki colour inside. They are usually sold whole, with their skins. Any lentil cooked split and without their skin will go a little soft and break down. Therefore split lentils are for soups and a puree, whereas whole lentils are good for salads and adding to pastas and vegetables.
Red lentils are small, with a brown skin and a bright sunset orange inside. Split red lentils can look vastly different to their whole counterpart and therefore a little confusing. But just scratching at the skin a little and the bright colour will peer through.
The puy lentil wasn’t very available in markets five years ago but has become a staple in many shops. They are a French variety from an area with the same name (Le Puy). Their colour is a soft slate and is considered a superior flavour to the brown or red variety. The puy lentil’s popularity by chefs and home cooks has ignited interest in Australia for a bigger variety in lentils. The puy lentil holds its shape when cooked, and gives a firm bite, making it rather elegant when compared to the mushy texture of split lentils.
Like all legumes, lentils can have side effects when consumed. Flatulence, although quite funny at times, can be very uncomfortable for some people. Because of their relative quick cooking time, lentils are rarely soaked before cooking but benefit just the same to help relieve their side effects.
As a general guide, soak lentils for up to 12 hours (or as long as possible), then one cup of lentils to 3 cups water, cooked with a lid on for 20 minutes, or until soft.