With no soaking required and quick cooking time, lentils are one of the most convenient dried legumes.
July 10, 2015
1 of 5Photo: Jennifer Causey
Protein- and fiber-rich lentils are among the world's oldest cultivated crops. Their earthy flavor stands up to strong seasonings and helps make them a mainstay of Mediterranean, Middle Eastern, and Indian cuisines.
Red lentils are slightly sweet split peas that cook in a flash. A staple of Indian cuisine, they are best for soups, purées, or dips.
2 of 5Photo: Jennifer Causey
Green Lentils have an earthy taste and firm texture. They're common in French-style cold salads and warm sides.
3 of 5Photo: Jennifer Causey
Brown Lentils hold their shape when cooked in dishes like pilaf, yet mash nicely for veggie burgers and meat loaves.
4 of 5Photo: Jennifer Causey
Yellow Lentils lend sweet, nutty flavor to Indian dishes like dal. The dried bean is also ground into flour for flatbread.
5 of 5Photo: Jennifer Causey
Black or Beluga Lentils
Black or Beluga Lentils glisten like caviar once cooked. Their subtle flavor pairs well with chicken or fish.