As soon as it gets cold outside, we automatically cook denser and more filling meals that will warm us up and give us energy for the whole day. It is during this period that the lentil, an inconspicuous legume that has long been considered ordinary and somewhat overlooked, comes to its peak.
Just a few years ago, lentils were mainly perceived as a mandatory New Year’s meal or a cheap ingredient for . Today, however, it is slowly and surely returning to the plates, and not only in its traditional form. In winter, people reach for it more often, because it fulfills exactly what we are looking for in the cold months – to fill, warm and give energy without feeling heavy.
Watch a video with the best tricks for cooking pulses here:
Why it makes the most sense for the body in winter
Lentils are among the foods that warm the body from the inside. It contains a combination of complex carbohydrates, vegetable proteins and fiber, thanks to which it supplies energy gradually and for a longer period of time. In winter, when we naturally have it is the ideal basis for lunch or dinner, after which you will not be tired or hungry in an hour.
At the same time, it is rich in minerals, especially iron, magnesium and zinc, which the body often lacks in the winter months. That is why lentils are considered a typical “comfort food” in many cultures – food that not only fills you up, but also calms you down and gives you a feeling of warmth and well-being.
The return to old raw materials is no accident
The fact that lentils are reappearing in modern kitchens is not just nostalgia. People are increasingly looking for simple, affordable and nutritious foods that can be easily combined and do not require complicated preparation. The lens does exactly that. In addition, it can be prepared in dozens of ways, from soups to stews to warm salads or porridges.
A big advantage is that some types of lentils, for example red or yellow, do not need to be soaked and are ready in a few minutes. This makes it an ideal ingredient for winter days when you don’t want to spend hours by the stove, but still want to eat something honest.
How to cook lentils so that they are tender and tasty
The basic mistake when cooking lentils is haste and insufficient seasoning. Lentils themselves have a delicate taste, so they need a good base – onions, garlic, spices or vegetables. In winter, cumin, marjoram, bay leaf or a little smoked paprika are great, which give it depth and a warming character.
It is also important not to overcook the lentils. Cooked properly, it should be soft but still hold its shape. Thanks to this, it does not seem heavy and can be well combined with other ingredients.
“When I want to add extra flavor to lentils, I add a small piece of butter and a drop of lemon juice at the end of cooking. It won’t turn it into a sour dish, but it rounds it out nicely and brings out the flavor of the legume,” advises chef David Šlapák.
Homemade pickled lentils recipe
Raw materials:
Procedure:
Rinse the lentils and cook them gently in salted water together with the bay leaf and new spices. In the meantime, sauté finely chopped onion in oil or butter in a pan, add garlic and briefly dust with flour. Pour a little water from the lentils over the roast, mix well and add to the cooked lentils. Boil briefly, season with salt, pepper and a few drops of vinegar. Serve with a hard-boiled egg or just with bread.
Lentils are exactly the type of ingredient that will prove more effective than exotic ingredients in winter. It is cheap, nutritious, easily available and, above all, universal. If you include it in your diet regularly, you will find that it can replace meat, heat you up and fill you up without unnecessary difficulty. It’s no wonder people keep coming back to it, because sometimes the simplest foods work best.
