What is the typical texture and ideal use for Red or Yellow lentils upon cooking?
Answer
Cook down to a soft, mushy consistency, ideal for pureed soups or dals
Lentils differ significantly in how they hold up during the cooking process based on their variety. Red and Yellow lentils cook much faster than their brown or green counterparts, typically requiring only 15 to 20 minutes. Due to their quick breakdown, they achieve a very soft, almost mushy consistency once fully cooked. This characteristic makes them uniquely suited for applications where blending or thickening is desired, such as creating smooth, pureed vegetable soups, or forming the basis of creamy, thick dishes like traditional Indian dal, where a smooth texture is sought.
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