Lentils

The lentil is a plant that is grown for its flat, lens-shaped seeds. The dried seeds may be brown, green, orange, red, black and yellow and can be round, oval or heart shaped. Although the lentil seeds vary in size, shape and colour, they are all are high in protein and fibre with a rich, sweet, nutty and peppery flavour. Their flat shape and relatively small size (generally no more than 6 mm in diameter) means that they are one of the fastest pulses to cook, and do not need to be pre-soaked. Hulled and split lentils require even less time to cook and are easier to digest.

The majority of the different varieties of lentil can be divided into four main categories: brown lentils, green lentils, French green lentils (or Puy lentils) and red lentils. The small red lentil cooks quickly but does not retain its shape, whilst the green and brown varieties take a little longer to cook, but hold their shape well. Puy lentils are considered by many to be the best lentil, due to their unique peppery flavour. Other varieties that do not fall into these major categories include Beluga lentils, a dark brown-black, rounded variety that looks similar in size and shape to Beluga caviar.

Lentils are generally used in soups, purées and stews, although the firmer varieties may also be used as a side dish or added to salads. In France, they are cooked with garlic and lemon juice to be eaten with hot salt pork (petit salé), whilst in Germany they are traditionally used to accompany roast duck.