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2. In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 ...
Lentil soup is mentioned in the Bible: in Genesis 25:30-34, Esau is prepared to give up his birthright for a pot of fragrant red lentil soup being cooked by his brother, Jacob. In Jewish tradition, lentil soup has been served at times of mourning; the roundness of the lentil represents a complete cycle of life. [4]
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The standard preparation begins with boiling a variety of dal (or a mix) in water with some turmeric, salt to taste, and then adding a fried garnish at the end of the cooking process. [18] In some recipes, tomatoes, kokum, unripe mango, jaggery, or other ingredients are added while cooking the dal, often to impart a sweet-sour flavour.
Lentils can be eaten soaked, germinated, fried, baked or boiled – the most common preparation method. [3] 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 (and unlike most legumes don't require soaking).
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Le Puy green lentil is a small, mottled, slate-gray/green lentil of the Lens esculenta puyensis (or L. culinaris puyensis) variety. [1] In the US, this type of lentil may be grown and sold as French green lentils or Puy lentils .