Lentils

Split red lentils usually soften in 10–15 minutes; green or brown lentils often need 20–30 minutes. Simmer them gently in plenty of water and start checking early if you want them to hold their shape.

No: unlike dried chickpeas, lentils usually cook without soaking. Rinse them and pick out any small stones or damaged seeds before adding them to the pan.

Salt can go into the cooking water; it does not stop lentils softening. Add acidic ingredients such as tomatoes or vinegar towards the end, as they can slow softening.

Use them in lentil soup, dhal or a lentil shepherd’s pie. For a simple meal, serve them with rice; lentils and rice are also the basis of mujaddara, a dish with onions.

Cool them promptly, then keep them in a covered container in the fridge and use within 3–4 days. Freeze portions in airtight containers if you want to keep them longer.

Choose whole green or brown lentils for salads and dishes where you want distinct lentils. Split red lentils cook down quickly and are better for dhal, thick soups and purées.

Yes. Cooked brown or green lentils work well in bolognese, cottage pie and taco fillings; stir them into the sauce and simmer until they absorb its flavour.

Red lentils are usually split and cook to a soft, creamy texture, while green lentils tend to stay firmer and take longer to cook. Red lentils have 10.6 g protein per 100 g, compared with 9.4 g in green lentils.