Lentil

Lentils pack protein and fiber, cooking quickly without a soak.

Flavor

How to use it

Soup Satisfaction. Starches swell to thicken while fibers enrich the broth's body.

Salad Staple. Use firm Puy lentils for salads that demand structure.

Common mistakes

• Unrinsed? Dirt could be your unwanted seasoning.
• Excess salt turns lentils into tiny rocks. Go easy.

What goes with lentil

• Cumin. Cumin's earthy warmth is the classic seasoning for lentil's mild, earthy flavor.
• Curry Leaf. Lentil dals are tempered with curry leaves for fragrance.
• Bay Leaf. Bay leaf imparts subtle herbal layers within lentil dishes.
• Carrot. Carrot's sweetness rounds lentils' dense texture.
• Bacon. Smoky bacon fat gives earthy lentils savory depth.
• Chicken Stock. Lentils soak up chicken stock's savory depth as they soften.
• Coconut Milk. Coconut milk's rich fat rounds lentil's earthy flavor in dals.
• Duck. Earthy lentils soak up duck's rich fat.

Try tonight

• Lentil stew
• Lentil salad with herbs
• Lentil curry

Storage

Store in a cool, dry place for several months; cooked lentils can be refrigerated for 3-5 days.