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| − | [[Image:3 types of lentil.jpg|right|thumb|300px|Three types of lentil]]
| + | {{wikipedia::Lentil|Lentil}} |
| − | {{vegetable}} | [[Cookbook:Legume|Legume]] | |
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| − | The '''[[w:Lentil|Lentil]]''' is a small [[Cookbook:Legume|legume]] shaped like a lens. It is commonly used in [[Cookbook:Soup|soup]], often in combination with [[Cookbook:Barley|barley]] or [[Cookbook:Rice|rice]].
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| − | Lentils are used throughout the [[Cookbook:Mediterranean cuisines|Mediterranean]] regions and the [[Cookbook:Middle Eastern cuisines|Middle East]], and are popular in India, where they are cooked to a purée.
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| − | A variety of lentils exist with colors that range from yellow to red-orange to green, brown or even black. There are both large and small-seeded varieties. Lentils are generally sold as dry seeds.
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| − | Lentils have been part of the human diet since the aceramic Neolithic period.
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| − | In [[Cookbook:Cuisine of India|Indian]] and other [[Cookbook:South Asian cuisines|South Asian cuisines]], the English word ''lentil'' is applied to many different legumes including lentils, beans and peas. Although sometimes used whole, they are more often used split and hulled (skin removed), in which case they are called ''[[Cookbook:Dal|dal]]'' or ''dhal''. Stripped of their outer skin, split lentils are usually bright yellow, orange, green or brown in color. The thick, often spicy stew prepared from lentil and other dals is also known as dal.
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| − | Recipes using '''brown lentils''':
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| − | * [[Cookbook:Indian Beans|Indian Beans]]
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| − | * [[Cookbook:Lentil Rice Loaf|Lentil Rice Loaf]]
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| − | * [[Cookbook:Mejadra|Mejadra]]
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| − | * [[Cookbook:Mjeddrah|Mjeddrah]]
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| − | Recipes using '''Masoor dal''' (split red lentils):
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| − | * [[Cookbook:Khichdi|Khichdi]]
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| − | * [[Cookbook:Lentil soup|Lentil soup]]
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| − | * [[Cookbook:Tadkal|Tadkal]]
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| − | ==External links==
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| − | {{wikipedia|Lentil}}
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