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.