Lentils make a great addition to any meal as a side dish, or can be served as a main course. Before you turn them into something tasty, make sure you know what type of lentil you'll be cooking with...
Types of lentil
Puy lentils are grown in France and their fine taste and texture makes them a little more expensive than other lentils. They hold their shape better than any other lentil when cooked, so are usually boiled until tender and then flavoured with garlic and herbs to make a simple side dish.
Red and yellow split lentils disintegrate when they cook, producing a thick grainy purée. As they have a mild flavour, they benefit from the addition of spices and strong flavours. They’re most often used in Indian dhal, but are also useful for thickening soups.
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Green and brown lentils have a mild flavour and soft texture. They retain their shape well after cooking and are a good addition to soups and stews, but can also be added to salads or used to stuff vegetables.
GH TIP: Store lentils in airtight containers in a cool, dry cupboard.
How to cook lentils
- To cook lentils, sift through dried lentils before soaking and discard any grit or shrivelled looking lentils. Rinse well before boiling.
- Boil puy lentils, yellow lentils and green and brown lentils for 30min until tender. Boil red lentils for 20min until tender.
Looking for some inspiration for how to serve your lentils? We have some great recipes, from lentils with red pepper to hot lentil and feta salad.
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