Lentils

Vegetarians are no strangers to this tiny, lens-shaped legume. It has long been used as a meat substitute and is featured prominently in Middle-Eastern and Indian cuisine. Lentils are high in fiber and protein and are packed with nutrition. There are three main varieties – brown, reddish orange and yellow. Brown lentils, or European Lentils, are the most popular variety and is the main ingredient in Indian Dal, a spicy lentil soup. They can also be used to spruce up salads and stews. Check out our guide to this astonishing legume for delicious recipes and recommendations.

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Loaded Pita Nachos with Lentil Chili and Feta Queso
Rating: Unrated 1
In this recipe for plant-based nachos, pita chips are drizzled with a feta queso and then laden with lentil chili, harissa-spiked pickled cabbage, and a dollop of creamy labneh. Make the chips, queso, and cabbage ahead of time to help this dish come together easily, or use store-bought pita chips, if desired. The tangy feta queso gets its smooth body from the addition of red lentils and is a versatile ingredient on its own, says Cassie Piuma of Sarma in Somerville, Massachusetts: "We use this queso in mac and cheese and sub it in as a sauce for eggplant parm or moussaka."
Tadka Dal with Roti
Rating: Unrated 2
Briefly heating spices and dried chiles in oil or ghee allows their flavors to bloom, creating a flavorful tadka that serves as the backbone of this dish. It also adds a crispy, spicy finish to the creamy mixture of mung beans, lentils, and pigeon peas.
What to Do with the Bag of Lentils You Panic Bought
No matter what kind of lentils you have, here are a few ideas for what to do with them.
Not All Lentils Are Created Equal—Which Variety Is Right for You?
They even have different cooking times, nutritional values, and purposes.  
Prince George Is Making Everyone Want These Lentils
Le Puy green lentils are flying off UK shelves after word of the royal's school lunch got out.
Mason Jar Salads – Lentil and Herbs
The secret to this bright, crunchy salad-in-a-jar is to toss the cooked lentils with the vinaigrette while they’re still warm. Slideshow: More Lentils 
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Lentil Soup with Apple and Bacon
This pleasantly sweet-and-tangy lentil soup from chef Vivian Howard’s cookbook Deep Run Roots gets a little wake-up from the addition of diced Granny Smith apple right before serving. Howard also likes to swirl in fresh buttermilk to brighten up the rich lentils and bacon. Slideshow: More Lentils Recipes 
Fried Spiced Red Lentils
Rating: Unrated 1
F&W’s Kay Chun makes this dead-simple and addictive snack by pan-frying lentils and tossing them with salt, pepper and paprika. Slideshow:  More Lentil Recipes