Red lentil salad with beetroot
Heat oil in a saucepan and sauté the lentils with curry and cumin seeds. Deglaze with broth and simmer for 8-10 minutes. Drain them in a sieve and let them cool...
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Lentils are incredibly versatile and can surprise even the most seasoned foodie. Whether in savory stews, curries, Indian dals, flavorful spreads, healthy salads, or even sweet dishes, lentils offer endless flavor combinations. Although they originated in Asia Minor, lentils have been cultivated for several thousand years and have become a staple food around the world.
Lentils are an excellent source of protein and a must for vegans and vegetarians. They are easily digestible and come in red and green varieties, with green lentils turning brown depending on storage conditions. Their spicy, nutty flavor makes them a good addition to vegetarian diets, and their high nutritional value makes them a healthy choice for everyone.
Red lentils, which are already shelled and cook quickly, are a popular choice for dishes like Indian dal or vegan red lentil bolognese, which are easy to prepare and rich in protein. There are many varieties of lentils, each with its own look and taste, such as large plate lentils, red lentils, black beluga lentils and Puy lentils. Each variety has its place on the plate and can be used in a variety of recipes.
Preparing lentils can be time-consuming for the unpeeled varieties: they need to be soaked overnight and also require some cooking time. But the effort is worth it, because lentils are a culinary experiment that holds many surprises. With recipes like fruity lentil curry with melon, lentil salad with harissa shrimp, light lentil balls, lentil salad with fennel and pastis, and classics like German lentil soup with plate lentils and salsiccia or lentils and spaetzle with sausage, lentils have proven their versatility and potential to transform even traditional dishes.
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