Any difference between red and green lentils?

[Deleted]

I couldn't find anything when I searched, except for this bit of trivia for all you lentil-trivia buffs out there ;D

The optical lens is so named after the lentil (Latin: lens), whose shape it resembles.

I'm just curious - I usually find the green ones but have seen red ones and now I know there are even black ones. But is there any difference other than color?

I was thinking maybe it's something like tea, where green, black and white tea all come from the same plant?

/VM

[Kathy]

I've only seen the brown and red lentils. I never heard of green lentils so I had to google them. Amazing number of lentils out there. ;D

www.foodsubs.com/Lentils.html

But as far as my taste buds are concerned the brown and red lentils are interchangeable. I don't know about the green ones since I've never had them. I buy more brown lentils because they're cheaper and the color works better if you're stretching ground meat.

I do use the red in a lentil casserole, but other than the color I can't tell the difference. It's just more colorful so that's why I use the red ones for some dishes. ;D

[starfire]

I am not sure if I ever had any lentils, is that some kind of bean?

[Kathy]

It's a legume like split peas & beans. They're small, round and flattish. They have a slightly nutty flavor and they cook quick, unlike normal dry beans which take hours.

Here's an easy soup recipe using lentils.

Hamburger Vegetable Lentil Soup

1 lb. hamburger
5 3/4 cups tomato juice
4 cups water
1 cup lentils, washed
1 cup diced carrots
1 cup diced cabbage
1 cup chopped celery
1/2 cup chopped onion
1 tsp. salt
1/2 tsp. pepper
1 tsp. green pepper (or green pepper flakes)—optional
1 bay leaf

Brown hamburger until crumbly. Drain. Bring tomato juice and water to a boil. Add the rest of the ingredients. Bring back to a boil; reduce heat and simmer 1 1/2 hours. Freezes well.

[Deleted]

Oh! I just saw this! Sorry about that.

Okay, so as far as color goes, it's six of one, half a dozen of the other. I bet it'd be pretty to use a combination of colors in recipes.

Kathy, that soup sounds really good! Of course, I'll have to call it "Tomatoes and Hamburger with Broth" so DH will eat it, but hey, whatever works.

The thing I liked about lentils is I didn't have to plan ahead and soak them for forever like I do the beans. I have almost completely surrendered to canned beans but dried beans seem cleaner to me - I keep wondering what has fallen into the canned mixture as it was being processed.

/VM

[Deleted]

Well here is my lentil knowledge. There are many different kinds. Generally we see the brown and red. There is what I have always called French green lentils. They tend to be a lot smaller than regular lentils and when you cook them they don't fall apart. The red seem to fall apart the fastest. There is a tiny red lentil that I think is refered to as Dal.

I just made some really wonderful lentil soup/stew last week. here is what I did:

6-8 cups water
1 cup lentils
2 carrots, cut into coins
1-2 stalks celery, chopped
1 onion, chopped
2-3 garlic cloves, mushed
salt and pepper to taste
1T olive oil
1 T butter
1/2 t tarragon
1/8 t thyme

pick over and rinse lentils. Put the water and lentils in a pot and bring to a boil, turn down and simmer. While the lentils cook saute onions and garlic in oil and butter until translucent. Add the celery, and carrots. Saute about 5 minutes more. Sprinkle in herbs and toss then add to the soup pot. Allow to cook until the lentils are cooked to the texture you like. Add salt and pepper to taste and cook until the carrots are cooked. Serve hot!

[Kathy]

March, that sounds really good. I have 25# of the brown lentils; I'm going to make that soup up.

Thanks for sharing, it will be perfect for those cooler fall days!

[Deleted]

Yea, nothing like soup on a fall day, it keeps well too!