Kombu seaweed

Contains glutamic acid, softens legumes fibers, reduces cooking time and makes legumes more digestible. It also helps digest vegetable proteins.

Glutamic acid has an intense flavor and is the same acid with which monosodium glutamate is synthetically made. Adding about ten centimeters of this seaweed when cooking the legumes is enough. At the end of cooking remove the seaweed.

Salt and acid products

The incorporation of salt, tomato, lemon juice or other acidic ingredients at the beginning Cooking time can increase cooking times. Add them when the legumes are already tender.

Some chefs believe that putting salt or broth instead of water improves the taste by receiving salt more evenly.

A few drops of freshly squeezed lemon towards the end of cooking, helps reduce the earthy flavor of certain varieties of lentils.

Use about 20 ml of salt for every 500 g of dried legumes.

Cooking in the pressure cooker

With this method, cooking is shortened, but lost in flavor.

Casserole material

It is advisable not to use casseroles made of aluminum or cast iron. These materials tend to make cooking difficult and change the color of the product.