French Lentil Salad Recipe with Baby Potatoes | Healthy (2024)

FAQs

Do French lentils need to be soaked? ›

Unlike other dried beans, there's no need to presoak these lentils, which makes them perfect for weeknight salads and pilafs! These lentils, also known as lentilles vertes, or green lentils in French, have the most intense flavor compared to all other lentil varieties.

The thing that really makes French lentils stand apart though is their texture. Featuring a thick skin, they hold their shape exceptionally well, staying whole and firm when many other lentils tend to get soft and mushy. With this heartier texture comes a longer cooking time, often about 40 minutes or more.

Though different types of lentils may vary slightly in their nutrient content, 1 cup (198 grams) of cooked lentils generally provides the following ( 4 ): Calories: 230. Carbs: 39.9 grams. Protein: 17.9 grams.

Green lentils are extremely similar to brown lentils, but they have a more robust and slightly peppery flavor and come in a range of sizes. Green lentils can vary in color from a pale or spotted green to a green-slate color with hints of blue and black.

Don't worry about soaking lentils, split peas, or black-eyed peas (or cowpeas). Lentils and peas are softer than dried beans. They'll cook within 5 to 20 minutes without any soaking time.

In that book, I advise to soak lentils from four to twenty-four hours and then drain and cook them in the usual three cups of water. This brings the total cook time down to twenty minutes compared with thirty-five, a respectable times savings when you're starting from scratch on a weeknight.

Black Beluga lentils have the most flavor, adding a rich, earthy taste and a firm texture that holds up well during cooking. Black lentils will be ready in 20–25 minutes; however, they will fall apart like their brown, green, and red partners once you cook them for too long.

While brown lentils are fairly 'all-purpose,' red/yellow lentils are best for soups and stews where their mushy texture works well. In comparison, green and brown lentils maintain their shape after cooking and are great for salads, casseroles, side dishes, etc.

Most people can enjoy lentils as part of their regular diet without any concern. But lentils also contain natural compounds called anti-nutrients. These substances bind with nutrients like iron and zinc, making them harder for our bodies to absorb. Soaking and cooking lentils can help reduce this effect.

Get a plant-based source of protein from lentils.

Plant-based folks will know that eating a half-cup of lentils will provide plenty of protein – 9 grams, in fact. That's more protein than found in an egg, so meat-eaters can chill with their protein questions.

Are lentils good for your stomach? ›

Support the digestive system

Lentils are especially rich in prebiotic fibre which promotes digestive function and 'fuels' the beneficial gut bacteria which are so important for our health. A diet rich in fibre is associated with a number of health benefits including a reduced risk of colorectal cancer.

Lentils can also help reduce blood sugar. In a study that included 48 healthy adults, replacing half of the carbs from rice or potatoes with carbs from cooked lentils at a meal led to significant decreases in post-meal blood sugars compared with eating rice or potatoes alone (12).

Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

Instant Pot Green Lentils (Perfect, Tender, No Soaking!) With an Instant Pot and about 30 minutes, you can make perfectly cooked green lentils every time!

Legumes, such as Rajma, chana, or chole, should be soaked for 8-12 hours before cooking or soaked overnight. The soaked water should be discarded as it includes tannins or phytic acid. Remember to drain and refill the water when soaking beans and lentils.

The other good news: Lentils don't need to soak as beans do (though you do need to sort and rinse them before cooking). Different types of lentils cook in different amounts of time. Red lentils are the fastest cooking and they dissolve as they cook and make for a smooth soup.

Aim to soak your beans or lentils for at least 4 hours, and preferably overnight. Dump the soaking water (i.e. don't use it to cook the beans). Then be sure to give your beans/lentils a good rinse before cooking to wash away those gas-producing carbohydrates. Introduce them slowly.