Brown lentils

No: rinse them and cook them straight from dried. Soaking is optional, but it shortens the cooking time; drain and rinse them before cooking.

Simmer rinsed lentils in plenty of water for about 20–30 minutes, then check one for tenderness. Add acidic ingredients such as tomatoes or vinegar near the end, as they can slow softening.

Keep them at a gentle simmer rather than a rolling boil, and start checking after 20 minutes. Drain them as soon as they are tender; for salads, rinse briefly under cold water to stop them cooking further.

They hold their shape well in lentil soup, stews and salads. Try them with onions, carrots, celery and bay leaf, or serve them with rice and spiced onions.

Keep them in an airtight container in a cool, dry cupboard, away from sunlight. Once cooked, refrigerate them in a covered container and use within three to four days.

Yes. Rinse them, add water, and cook at high pressure for about 8–10 minutes, followed by a natural release. Use plenty of liquid and avoid filling the cooker beyond its limit for pulses.

Yes. Brown lentils are high in iron, with 6.5 mg per 100 g; pairing them with foods rich in vitamin C, such as peppers or tomatoes, helps your body absorb plant-based iron.

They provide 25 g of protein per 100 g dried. A serving of about 60 g dried lentils makes a substantial base for a meal, especially alongside grains or vegetables.