Lentils are a staple in your vegetarian kitchens because they’re highly nutritious, easy to cook, and come in different varieties. Here’s everything you need to know about them!
Different Colors & Their Differences
- Brown Lentils – The most common type, they hold their shape well and are great for soups, stews, and veggie burgers.
- Green Lentils – Earthy and slightly peppery, they take longer to cook but have a firmer texture, making them great for salads.
- Red & Yellow Lentils – These cook the fastest and break down into a soft texture, making them ideal for soups, curries, and dal.
- Black (Beluga) Lentils – Small, shiny, and similar to caviar, they have a rich, earthy flavor and keep their shape well.
- French (Puy) Lentils – A type of green lentil from France, they have a strong peppery taste and stay firm when cooked, perfect for salads.
How to Buy Them
- You can find lentils in bulk bins, bags, or canned varieties at most grocery stores.
- Check for whole, unbroken lentils with minimal dust or debris, and avoid ones that look discolored or shriveled.
- If buying canned lentils, check the label for added salt or preservatives.
How to Store Them
- Dry Lentils: Keep them in an airtight container in a cool, dark place (like a pantry). They stay fresh for up to a year.
- Cooked Lentils: Store them in an airtight container in the fridge for up to 5 days or freeze them for up to 3 months.
How to Cook Them
- Rinse them well to remove any dust or debris.
- Optional: Soaking isn’t necessary, but it can help with digestion and speed up cooking.
- Cook: Use a 3:1 water-to-lentil ratio, bring to a boil, then simmer:
- Brown & Green: 20-30 minutes
- Red & Yellow: 10-15 minutes
- French & Black: 25-35 minutes
- Drain excess water if needed and season as desired.
