lentils

[bitsandbobs]

I think that red lentils are a bit tasteless and they go to a mush very quickly.

Chana dal (split chickpeas) and toor/tur dal (split pigeon peas) are a bit tastier and retain better texture.

 

[Once a Wheeler]

Lentils don't need soaking - they only take a few minutes to cook.

Some need soaking, some do not. It says on the packet. Some of the best tasting do need soaking but there is a cunning work-around:

1. Soak a large quantity overnight.
2. Boil in pure water (no salt, no flavourings) for the cooking time recommended on the packet MINUS five minutes.
3. Drain and allow to cool.
4. Spoon into freezer bags in 500g units.
5. Freeze.

You can then add them to recipes direct from the freezer with no need for further preparation. Le Puy green lentils are a favourite. Enjoy.

 

[Reynard]

For green and brown lentils, might I suggest making Mejadra.

It's a mixture of fried onions, spices, rice and lentils.