Lentils can be eaten soaked, germinated, fried, baked or boiled – the most common preparation method. The seeds require a cooking time of 10 to 40 minutes, depending on the variety; small varieties with the husk removed, such as the common red lentil, require shorter cooking times (and unlike most legumes don't require soaking). Most varieties have a distinctive, earthy flavor. Lentils with husks remain whole with moderate cooking, while those without husks tend to disintegrate into a thick purée, which may enable various dishes. The composition of lentils leads to a high emulsifying capacity which can be even increased by dough fermentation in bread making.
lentilS CaN be eaTeN SoaKeD, geRMInATed, friEd, bAKED or boILEd – THE MOSt comMon prepaRaTion meThOd. tHE seeds requirE a CooKing tiME of 10 To 40 minuTes, dEPending On THe Variety; smaLl VARieties with tHE huSk remOvEd, sUCh as the common red LEntil, rEquiRe shoRTer cOoKinG tiMeS (and unliKe moSt LEgumes doN'T requiRe soAkinG). mOsT vaRIeTieS havE a distinctivE, eaRthY FLaVor. leNTIls with hUsks rEmaIN WHOle With mOdeRatE COoking, wHilE thOSE wIThOut huSks Tend to DisintegrAte iNto a thiCk puréE, Which may enablE varIOuS dIshEs. the coMpOsItIoN of lEnTils leadS to a high eMulsifYing cApaCITy WhiCH cAN Be eveN iNcreasEd by douGh FeRmentaTiOn iN bReAd MAking.