lentils
Also known as: dry lentils
Small, disc-shaped legumes that, unlike most dried beans, need no soaking and cook fully in well under an hour -- a quick way to add substantial protein and body to a soup or stew. Brown and green lentils hold their shape better; red and yellow lentils cook down soft and help thicken a soup on their own.
Buying guidance
Color matters for how a dish turns out: brown or green lentils for a soup that wants distinct, intact lentils; red or yellow for a smoother, more thickened result. Check for small stones or debris, which occasionally turn up in a bag of dried lentils and are worth sorting out before rinsing.
Substitutions
- Split peas -- cook down similarly soft, with a different but complementary flavor.
- A different color of lentil than called for -- changes the texture (whether it holds shape or breaks down) but is otherwise a direct swap.
- Canned lentils, drained -- already cooked and much faster, though softer than dried lentils cooked from scratch.
Tips & common mistakes
Cooking them in salted or acidic (tomato-based) liquid from the very start can slow their softening -- getting them mostly tender in plain water or broth first, before adding tomatoes or a lot of salt, gives a more reliable result.
Storage
Keep for a year or more in a sealed container at room temperature -- like other dried legumes, older lentils take longer to soften, so buy from a store with good turnover.