Legume
Lentils
Also called red lentils, brown lentils
Lens-shaped pulses that cook without a long soak. Split red lentils collapse into sauce; brown, green and Puy types keep their shape. Ethiopian misir wat usually wants the red kind.
Origin
Among the oldest Near Eastern crops, then carried across the Mediterranean, South Asia and the Horn of Africa. French Puy and Indian masoor are selections of the same plant.
Flavour
Earthy when boiled plain; sweet once onion has melted into them. Red lentils taste milder; Puy stays peppery and mineral.
How to use it
Rinse until the water runs less cloudy. Cover with water or stock and simmer: red lentils need 15–20 minutes and puree themselves for dal or wat; brown and green want 25–35 and should stay intact for salads or mujadara. Salt when they are nearly tender. Bloom aromatics — onion, cumin, garlic, berbere — in fat first. For koshari, boil them separately from the rice so neither turns to sludge. Acid and tomato go in late. Skim foam if you want a clearer pot.
Storage
A dry pantry jar is enough. Old lentils take longer and may never go creamy. Cooked lentils keep three days refrigerated.
Recipes using it
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