Easy Lentil Curry Recipe (with canned lentils) - Savory Spin (2024)

FAQs

Do you drain canned lentils before cooking? ›

Do you rinse canned lentils? It is not necessary to rinse canned lentils before cooking, but you can rinse them by emptying them into a strainer and under cold water. This can help to remove some of the sodium content from the liquid around the beans.

As a simple guide, if you're replacing dried lentils in a recipe for canned (or just adding them in), for every ½ c, add an additional 1 ½ – 2 cups of liquid. Here's a simple but hearty soup recipe, Black Bean, Lentil & Chilli Soup using brown lentils to get you started.

Canned lentils are a convenient and versatile ingredient that will pump up the gut-friendly fibre and satisfying protein of any meal. And, lentils contribute to your five-plus-a-day. They can be used to bulk out meat dishes or as a healthy plant-based protein in vegetarian or vegan dishes.

While it seems like an unnecessary step, don't skip rinsing your lentils and sifting through them before cooking to remove any stones or debris. It is rare to find stones, but it does happen.

A common concern with canned lentils is the high sodium content used to preserve the lentils. The best way to deal with the issue of sodium is to be sure that you rinse your canned lentils under running water – this will remove up to 60 per cent of the sodium content.

That being said, if you enjoy the taste and texture of cooked lentils, there's nothing wrong with eating them straight out of the can. Just make sure to drain and rinse them first, as canned lentils can be quite salty and may contain additives.

Lesson 2 – The best way to prepare canned lentils is to pour boiling water over them. This has the double benefits of removing the gluey juices and warming them up a little so they are able to absorb your dressing.

Never fear: That foam is actually totally natural and completely safe. But what the heck is it? During the canning process, legumes from beans to chickpeas leach out some of their starch and proteins into the liquid, which is sometimes called aquafaba.

Serve a warming lentil soup

Making lentil soup can be as easy as heating canned lentils in broth and adding seasonings to your own taste (garlic, cumin, salt, and pepper are a good start), and you can even adjust the flavors to reflect different culinary traditions.

Think of lentils as a blank slate. They don't have a lot of flavor on their own, but they do a great job of taking on flavors and seasonings. I like to add a combination of ginger, garlic, paprika, turmeric, garam masala, and salt.

How many cups of lentils are in a can? ›

A 540 mL can of lentils drained is approximately equivalent to 2 cups of cooked lentils.

Yes, you can overcook lentils; they will become mushy. Much depends on the type of lentil you're using. Some cook quicker and hold their shape better than others. To avoid overcooking them, always follow the cooking directions in your recipe and use the type of lentils called for in the ingredient list.

According to Medical News Today, phytates inhibit the body from absorbing micronutrients and are the predominant nutritional difference between beans and lentils. Beans have more phytates than lentils, which, according to the Harvard School of Public Health, reduce iron, zinc, magnesium, and calcium absorption.

Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

Canned lentils are already cooked. Just rinse well and they are ready to use.

Lentils are great in soups, as an addition to salads, and as a vegetarian protein source in recipes traditionally made with meat.

What do Lentils taste like? The simple answer is mild and earthy with a slightly nutty taste. But the real answer is so much more exciting and detailed- it is really a conversation about what type of lentils, what kind of flavors you like, and what kind of meal.

Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes.