Red and Brown Lentils: Differences and Uses

The differences between red and brown lentils lie in their cooking properties. Lentils offer a wide range of preparation options, whether as a stew, salad, or puree. Its high-quality vegetable protein content makes it an alternative source of protein for meatless cuisine.

These are the differences between red and brown lentils

Lentils, like peas and beans, are legumes. They are easy to grow, nutritious, and filling. A key difference between the commercially available types of lentils is whether they are unpeeled or peeled.

• Mountain lentils and plate lentils in particular come in shades of brown, both are unpeeled. Plate lenses are slightly larger than mountain lenses.
• Red lentils are peeled mountain lentils, so they only lack the brown shell. As a result, they cook faster and are easier to digest than forms containing the shell.
• The term “mountain lens” does not identify a specific cultivar, but is a collective term for varieties that are grown in mountainous regions.
• Lentils come from the Middle East, where they were cultivated as early as the Bronze Age. Lentils made their way to Northern and Central Europe in the Middle Ages. They were a staple food, especially for poorer sections of the population.
• The main growing countries are Canada, India, and Turkey. In Germany, lentils are now only grown in the Swabian Alb. Preparations based on traditional recipes are considered regional delicacies.

This is how the different types of lenses can be used

The rule of thumb for using lentils is that peeled lentils disintegrate completely when cooked, whereas lentils with the shell tend to retain their bite.

• Red lentils cook quickly and are easy to digest. They absorb the aroma of spices well and are suitable for soups or purees. They are also the basis of oriental-aromatic pastes in Indian cuisine, which are served as a dip with bread or other dishes.
• Brown mountain lentils are very versatile. They tend to stay firm after cooking and are good for salads and stews or as a side dish. On the one hand, the shell provides an increased fiber content, but on the other hand, it can be a little harder to digest for sensitive stomachs than products without a shell.
• Lentils, with their thicker skin, need to cook a little longer. They become creamy and soft on the inside but keep their shape. Their preferred use is hearty, vegetable-rich stews.
• Red and brown lentils can also be used as a substitute for ground beef in vegetarian or vegan recipes, such as lentil meatloaf or patties.