Lentils

Store dried lentils in an airtight container in a cool, dark place. They keep for 1–2 years if dry and undamaged. Cooked lentils last 3–4 days refrigerated or up to 3 months frozen.

Rinse dried lentils before cooking to remove dust and debris.

Red and yellow lentils break down quickly and are ideal for soups and purées; green and brown lentils hold their shape better in salads and side dishes.

Most lentils don't need soaking, unlike dried beans.

Cooking time varies: red lentils cook in 15–20 minutes, while green and brown lentils take 25–30 minutes.

Aromatics: onion, garlic, ginger, cumin, coriander, turmeric

Vegetables: tomatoes, carrots, spinach, peppers, celery

Grains: rice, quinoa, bulgur

Acids: lemon juice, vinegar, tomato

Overcooking lentils until mushy—use a timer and taste as you go.

Salting the cooking water too early, which can toughen the lentils; add salt near the end.

Skipping the rinse, which leaves grit and dust on the lentils.