Lentil Recipes

Lentils are small legumes that belong to the pulse family. They come in a variety of colours, all of which have different textures, flavours and uses in different cuisines and meals. Some different types of lentils include:

• Green Lentils: With a firm texture and a peppery flavour. They hold their shape well during cooking and are used in salads, side dishes, and lentil soup recipes.
• Brown Lentils: The most widely available lentil. They have a mild flavour and a tender texture when cooked. They are suitable for soups, stews, and casseroles.
• Red Lentils: Cooking faster than green or brown lentils, with a softer texture. Often used in Indian and Middle Eastern cuisines, think lentil dahl recipes and curries.
• Yellow Lentils: Similar to red lentils, yellow lentils are commonly used in Indian cooking. They have a mild flavour and a soft texture when cooked.
• Black Lentils (Beluga Lentils): With a glossy black appearance and a rich, earthy flavour. They hold their shape well and are often used in salads or sides.

Now that you know which variety to choose and why they are so good for you, the best news is that lentils are incredibly easy to prepare. Unlike dried beans, lentils do not require soaking, making them a convenient option for quick weeknight meals.

Here are a few top tips to ensure you get the best results every time:

• Rinse and Sort: Before cooking, always pour your lentils into a fine-mesh sieve and rinse them under cold water. While rare, it is good practice to quickly check for and remove any small stones or debris that may have slipped into the packet.
• The Golden Ratio: A general rule of thumb for cooking lentils is a 1:3 ratio. For every 100g of dried lentils, you should aim to use approximately 300ml of liquid (water or vegetable stock).
• Watch Your Seasoning: Avoid adding salt or acidic ingredients (like lemon juice or tomatoes) until the lentils are tender. Adding these too early can toughen the skins and significantly increase the cooking time.
• Add Flavour Early: While you should hold the salt, do add aromatics to the cooking water! A bay leaf, a clove of garlic, or half an onion added to the pot will infuse the lentils with subtle, earthy flavours as they simmer.
• Storage: Uncooked lentils can be stored in an airtight container in a cool, dark place for up to a year. Cooked lentils will keep in the fridge for about 5–7 days, making them perfect for meal prepping.