Lentils are super nutritious legumes that sometimes take a backseat to beans because they’re not always as readily available and aren’t sold precooked in cans like many beans are.
But, unlike most dried beans, lentils don’t need to be soaked overnight before using and they cook up quickly. In fact, when making lentils, the key is to not overcook them.
Lentils have a high-level nutrition profile. Green, red, black, yellow or brown, they’re rich in protein, minerals and fiber. They can be used in many tasty ways and in a variety of cuisines from Indian dals to French lentil salads.
The following recipe uses sweet and spicy peppadews, a small South African pepper found in