Red and yellow lentils: This thin-skin variety tends to cook quickly and break up while cooking. They are small and often sold split, revealing an orange-red color. Consider red lentils for ...

These affordable, protein-rich legumes — whether they’re red, brown, or green — are the base of a staggering array of global dishes. Lentils (lens culinaris), also called pulses, are a type ...

Here are five must-have pulses in every vegetarian pantry to eat healthy and spice things up. Lentils are available in ...

Hearty with bold flavors and an aromatic depth, our lentil lasagna has the wow factor. Yet, it’s an entirely meat-free version of an old classic, boasting a satisfying filling of red lentils, tomatoes ...

From hardy green, black, and brown lentils to fall-apart red and yellow varieties, these little legumes make a great addition to all kinds of meals. Jodie Kautzmann is an editor, baker ...

but lentils come in a rainbow of colors, ranging from red to yellow to black. They have subtle differences in flavor and cooking properties. For instance, brown lentils are the sturdy workhorse ...

Plus, unlike other legumes, lentils don’t need to be soaked before cooking. Whether brown, green, yellow, red, or black, lentils are low in calories, rich in iron and folate, and an excellent ...

Welcome to the club. Quick-cooking red lentils are enriched with brown butter and seasoned with warm spices in this variation of masoor dal. Inspired by the late chef Floyd Cardoz’s layering of ...

For use in salads, stop cooking lentils when crisp tender. For use in a purée or soup, cook longer. Red lentils cook in less time than the more common brown lentil because their seed coats have ...