How to cook lentils

The lentil was probably one of the earliest legumes to be domesticated. Now cultivated in many parts of the world, the lentil is known as ads in Arabic, merimek in Turkey, messer in Ethiopia, heramame in Japan, and masoor, dal, or gram in India, which is now the leading producer.

This bushy plant reaches a maximum of 2 feet in height. The pods are short, flat, and oblong. Seeds can be red, orange, yellow, brown, or green. The seeds are classified as large (macrospermae) or small (microspermae), with each type containing dozens of varieties.

Lentils, like many legumes, are an excellent source of folate and a good source of potassium, iron, and phosphorus.

How to cook lentils

Lentils are available in a variety of forms. They can be purchased whole, husked, and split like peas. They cook quickly and, thus, dried lentils do not need to be soaked before preparation. Different varieties call for different cooking times, from 5 minutes for yellow lentils to 30 minutes for brown or green lentils. Lentils should always be washed before cooking to remove dirt, dust, and, possibly, tiny stones.

Serving suggestions

Because lentils do not hold their shape well, they are popularly used to make soups and stews. They also can be added to salads or mixed with grains to make breads and cakes. Lentils are particularly popular in India, where they are frequently made into a spicy dish called dal. Dal is made with lentils, tomatoes, onions, and other seasonings. Dal also can be made from many other legumes.