Taste the lentil rainbow
Each variety of lentil possesses distinct characteristics, which means the flavor and consistency of your soup will change depending on the type you select. Brown lentils, commonly found in supermarkets, have a subtly nutty flavor and a creamy texture. They are frequently used as a meat alternative for ground beef due to their color and texture. While brown lentils initially maintain their shape, they are quite adaptable; if cooked longer, they will start to break down and blend into the soup or stew.
Lentilles du Puy are a specific type of green lentil from France, cultivated in the Puy region, which is known for its unique terroir and government regulations. These lentils are valued for their mineral-rich and peppery flavor, and their thicker skin allows them to retain their shape exceptionally well.
Black lentils, often called beluga lentils due to their shiny appearance resembling beluga caviar, are distinguished by their hearty texture and earthy flavor, setting them apart from other lentil varieties.
Lentils should be a pantry essential because they are affordable and incredibly easy to prepare. Just be sure to select your legumes based on their texture and flavor, as they vary in how much they break down during cooking, ensuring you achieve your desired result.
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