My pantry is stocked with an impressive variety of lentils, each with its unique characteristics and culinary uses. I have tiny red lentils, which cook in just minutes and are perfect for whisking into hearty soups, adding both nutrition and texture. The buttery yellow lentils are my go-to for making khichdi, a comforting Indian dish that combines lentils with rice, spices, and often vegetables, creating a wholesome, balanced meal.
French green lentils, with their lovely peppery flavour and firm texture, are excellent for enhancing salads, providing both heft and a nutritious boost. I also keep glossy black beluga lentils on hand; their rich colour and slightly firm bite make them a stunning addition to grain bowls or as a side dish. Lastly, the pebbly puy lentils, known for their nutritional density and distinct flavour, often find their way into my rustic stews and casseroles.
Not only are lentils budget-friendly, but they are also nutritional powerhouses packed with protein, fibre, and essential vitamins and minerals. They have a remarkably low carbon footprint and require significantly less water to grow compared to other crops, making them an environmentally conscious choice. Additionally, lentils contribute to soil health by fixing nitrogen, enriching the earth for future plantings. What’s not to love about these versatile legumes? While dal is perhaps the most popular dish associated with lentils, the possibilities for incorporating them into your cooking are endless and creatively rewarding.
