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Versatile lenses

These varied grains are particularly popular in vegan cuisine. When cooking, larger quantities can be cooked and frozen at the same time. This will save a lot of time next time. The following common varieties are good for freezing:

Yellow lentils
Red lenses
Plate lenses
Beluga lentils

Tips

Leftovers from prepared meals that contain lentils can also be frozen.

Read the lentils and rinse them

It is always useful to take a close look at the lenses. After all, nobody wants to bite stones. The lenses should also be placed in a sieve and briefly rinsed under running water.

Only some types of lentils are allowed to soak

Lentils are small, so their cooking time is shorter than other legumes. No type of lentil needs longer than 60 minutes.

Plate lentils can be inoculated overnight before cooking. 3 to 4 liters of water are added to 500 grams of lentils. Soaking cuts the cooking time in half.

Smaller lentils can be cooked directly. For example, if you were to soak red and yellow lentils, they would quickly disintegrate when cooked. That is definitely not wanted.

Pre-cook the lentils

Boil the lentils before freezing them so you won't have much work to do with them after thawing.

Put the lentils in a saucepan and add enough water.
Bring the lentils to a boil over high heat.
Continue cooking the legumes at medium temperature. Note the recommended cooking time, which can vary depending on the variety.

Tips

Lentils are often used as firm to the bite as they are in salads. Here it is important to put the boiling lentils in eye to keep in mind the optimal cooking time.

Shelf life and thawing

Cooked lentils can be frozen in advance for three months. It makes sense to portion them straight away in containers of different sizes. The right amount is available for every lentil recipe.

If lentils are frozen into a large lump, they will separate immediately when boiling water is poured over them. Frozen lentils can be added directly to soups.