Lentils
The easiest legume — no soaking, real protein, ready in twenty minutes.
Why I love it
Green and brown hold their shape for salads and bowls; red ones melt into soup. Cheap, filling and full of plant protein and fiber — a staple I always have cooked.
Buying it
Dried lentils keep for a year in the pantry — buy them in bulk. Green, brown, French (Puy) and red each have their place. Canned work too; just rinse well.
Storing it
Dry in a sealed jar in the pantry; cooked, up to five days in the fridge and they freeze beautifully.
Using it
Simmer 20 minutes for a herby salad, a soup, or a bowl. See how to cook them.
A little nutrition
An excellent plant protein with a lot of fiber, iron and folate — and, unlike beans, no soaking required.
Salt lentils at the very end, not the start — salting early can keep them firm. Simmer gently so they stay whole, not mushy.