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Harvesting Details

Lentils

Selection

Storage

Store dry beans in a cool, dark place.

Benefits

Fat free; saturated fat free; sodium free; cholesterol free; high in dietary fiber; high in folate; good source of potassium.

Cooking

Lentils can be eaten soaked, germinated, fried, baked or boiled – the most common preparation method. The seeds require a cooking time of 10 to 40 minutes, depending on the variety; small varieties with the husk removed, such as the common red lentil, require shorter cooking times. Most varieties have a distinctive, earthy flavor. Lentils with husks remain whole with moderate cooking, while those without husks tend to disintegrate into a thick purée, which may enable various dishes. The composition of lentils leads to a high emulsifying capacity which can be even increased by dough fermentation in bread making.


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