By Tim Maddams
Lentils are so versatile, cheap and delicious. Try them in a healthy soup, in Indian dal, or to add extra texture to a pumpkin stew or rice dish.
Red lentil and aubergine moussaka
Pumpkin stew with sour cream
Lemon rice
A large family of pulses with many varieties, sizes and colours. Lentils do not need soaking before cooking. Some will hold their shape well when cooked; others will collapse once cooked, so you need to decide what kind of recipe you are using the lentils for. Whole lentils are good for hot or cold salads, as well as accompaniments to fish, poultry and meat dishes, or they can be added to soups and stews. Lentils that cook down easily are excellent for making Indian dhals or savoury purées.
Lentils are high in protein and therefore a valuable part of a vegan or vegetarian diet.
Article by Clarissa Hyman
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