Lentils

No: rinse them and cook them straight away. Soaking is optional, but it can shorten the cooking time; discard the soaking water and use fresh water.

Simmer green or brown lentils for about 20–30 minutes, until tender but still holding their shape. Red split lentils usually take 10–15 minutes and soften into a thick, creamy texture.

Choose green or brown lentils rather than red split ones, and start checking them after 15 minutes of simmering. Keep them at a gentle simmer and drain them as soon as they are tender.

Cool them promptly, then keep them in a covered container in the fridge and use within 3–4 days. You can also freeze cooked lentils in meal-sized portions.

Use green or brown lentils in soups, stews and salads; they work especially well in lentil shepherd’s pie. Red split lentils break down into dal, a spiced dish often served with rice or flatbread.

Chickpeas or cooked beans make a good swap in a stew, though they stay firmer and have a milder flavour. For a closer texture, use split peas, allowing extra cooking time if needed.

Lentils are the edible seeds of a legume, growing in pods, usually with two seeds in each. They are sold whole or split, with the outer skin removed from many split lentils.