A vegetarian's friend, lentils are petite legume seeds that come whole or split in a variety of colors. Popular throughout the world, brown European lentils are the most common, if not the most delicious, variety. Because they tend to grow mushy when cooked, they are often used as a base for lentil soup.
The dark green-blue lentilles vertes du Puy are considered by many the apex of lentildom. These French lentils hold their shape and have a richer texture than common European lentils. Smaller and rounder orange (or red or yellow) lentils are more widely used in Asian cuisines.
Lentils are used in soups, stews and the Indian dish known as dal. Lentils eaten with rice are a common meat substitute in India, as they contain high amounts of protein as well as iron, phosphorus, calcium and vitamins A and B. The French, on the other hand, like to pair lentils with smoked pork sausage or bacon lardons.
Recipe: Lentil Salad With Garlic Vinaigrette
Recipe: Quickish Country Lentil Soup (Hogwash)
Recipe: Lentils Crostini With Ricotta And Basil
Dal comes from the Sanskrit word to split. Indians use the word dal to refer to dozens of varieties of dried split peas, beans, lentils and other pulses (meaning the dried seed of legumes such as lentils, beans and peas). Dal is the name of spicy, aromatic side dishes made with curry, onions, tomatoes and seasonings which are generally eaten with rice or bread and a dairy like yogurt to provide non-meat protein.
Dal is an everyday dish in India. Indian Masoor dal is made with salmon-colored, round, delicately flavored split lentils that turn a mellow shade of yellow when cooked. Moong dal (or mung daal) is a hulled, split version of the mung bean that is used to make bean sprouts and is very popular in North India. Chana dal is similar to split yellow peas, but has a sweeter, meatier taste, and can be found in Indian and Pakistani markets. Dal can also be soaked and ground to make the fritters or pancakes called dosas.
