Ivory

Wednesday, 30 September 2009 13:22

Ivory lentils are black lentils that have had their dark skin removed. This tiny lens shaped seed lentil has traditionally been used as a meat substitute. Also known as Urad Dal in Indian cuisine. Popular in India, white lentils have a mild, flavor and sturdy texture that blend well with savory vegetables and herbs. Ivory lentils can also be ground and mixed with rice. Ivory White Lentils are 1/2 cm. wide with a mild, earthly flavor and soft texture. This tiny lentil has traditionally been used as a meat substitute. Lentils have been eaten for over 8000 years and originated in Southwestern Asia along the Indus River. They are a staple food for many South Asian cultures. Often called white gram, these creamy white lentils are used in purees and soups. Ivory lentils are the special ingredient added to flours to make breads, dosa (crepes), idlis (steamed cakes) and sweets. Their mild flavor combines readily with other ingredients in soups and grain salads and they hold their small round shape. They have a mild, earthly flavor and soft texture. Ivory Lentils are one of the few legumes not to presoak. The quick cooking and nutritious nature of lentils make them an obvious choice for winter soups. They're delicious in chilled vegetable salads, or mix with bread crumbs, minced onion and garlic to stuff roasted red peppers or eggplant. They cook in about 30 minutes without soaking. Used in vegetarian cooking as a meat substitute, these tiny lentils are low in fat and high in protein and fiber. Suggested use: Quick cooking and versatile, Lentils are an obvious choice for winter soups, salads, curries, pilafs, stuffing and stir-fry.  Mix with breadcrumbs and use to stuff peppers or eggplant.  Blend with couscous and use as a bed for grilled seafood or poultry.  Toss cooked and chilled Lentils and diced roasted vegetables with a little olive oil and season to taste.  Use in soups, stews, baked beans, stir-fry, spreads and dips. Go to table of lentil varieties