Lentils

Usually not: rinse them, pick out any grit and simmer in fresh water. Soaking can shorten the cooking time, but it is not essential for most lentils.

Simmer brown or green lentils for about 20–30 minutes, until tender but still holding their shape. Red lentils usually take 10–15 minutes and soften into a thick, creamy texture; start checking near the shorter end of the range.

Use brown or green lentils for salads and side dishes, and simmer them gently rather than boiling hard. Salt the cooking water if you like, but add acidic ingredients such as tomatoes, vinegar or lemon juice after the lentils have softened.

Use them in lentil soup, dal, shepherd’s pie with a lentil filling, or a warm salad with roasted vegetables and a sharp dressing. Brown and green lentils keep their shape well; red lentils are especially good in soups and dal.

Cool them promptly, then keep them in a covered container in the fridge and use within three to four days. You can also freeze cooked lentils in meal-sized portions; thaw them in the fridge or add them straight to a simmering soup.

Yes. Drain and rinse canned lentils, then add them near the end of cooking so they heat through without breaking up; they are already cooked and need no simmering from dry.

You can, but the texture will change: red lentils break down quickly, while green lentils stay firmer. For a salad or a dish where the lentils need to hold their shape, use green or brown lentils instead.

A serving of about 150 g cooked lentils provides 11 g of protein and 9.3 g of fibre. Add them to grains, vegetables or soup for a filling meal.