A Guide to Our Pantry: Lentils and Beans
1On the bottom shelf of our pantry, my family keeps a row of glass jars. Some hold beans, and others hold lentils. Both are legumes, which are seeds that grow in pods. My aunt cooks with them almost every week, and she taught me how they are alike and how they are different. I wrote this guide so the rest of my family can cook with them, too.
2Beans and lentils look quite different. Beans are usually plump and shaped like a kidney or an oval. They come in many colors, such as black, red and speckled brown. Lentils, on the other hand, are small, flat and round. In fact, the glass lens got its name from the lentil because the two have a similar shape.
3The two legumes are also cooked in different ways. Most dried beans need to soak in water for several hours before they are cooked, often overnight. Even after soaking, they can take an hour or more to become soft. Lentils, in contrast, are thin enough to cook without soaking. Many cook in less than an hour, especially red lentils, which turn soft and creamy in a short time. Before cooking either one, my aunt rinses it and picks out any tiny stones.
4Despite these differences in cooking, lentils and beans are alike in how they help your body. Both are full of protein, which helps build muscles. In addition, both have fiber, which helps with digestion. As a result, a bowl of bean chili or lentil soup can keep you full for a long time.
5Whether you choose beans or lentils, plan ahead. Beans need extra time, so start soaking them the night before. Lentils are a good choice when dinner needs to be ready soon. Either way, the jars on our bottom shelf can become a warm, filling meal. My aunt says each jar is like a promise of a good dinner.