COOKING TIPS AND HINTS SECTION

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LENTILS

Brown or regular lentils are the most common variety found in supermarkets.  They have and earthy, slightly nutty flavor and turn mushy if overcooked.

Red lentils are smaller with less flavor, but they have a creamy texture when cooked and are ideal for pureed soups.

Black lentils are small and round and hold their shape when cooked.

Lentille du Puy are small green French lentils that are sold with the seed coat still on, which means they cook slower than other lentils and maintain an al dente texture when cooked.  This makes them a good choice for use in salads or in un-pureed soups.

Lentils store best at 50 - 60 degrees F.

2 pounds of lentils will make 1 gallon of soup.

1 pound of dry lentils = about 2 1/2 cups