Lens culinaris, lentils, are a legume that has been grown since prehistoric times. The majority of the world’s lentils are grown in India, the second biggest producer, and the source of many of the lentils we buy is Canada. Many of our specialist lentils come from Europe. You can also now buy UK-grown lentils from companies like Hodmedods; the plants were grown here in the past, but they are not easy to harvest. Lentils grow in small pods with typically two seeds (lentils) in each, and they need a warm, dry summer to ripen. Lentil varieties that suit the UK climate continue to be grown as tests because they are a crop that is less intensive to farm, are good for the soil (they are nitrogen-fixing) and don’t need as much water as other crops to grow.
Lentils are a good source of protein and fibre and have many health benefits. They are also good for the planet as they are considered carbon-negative, meaning they take carbon out of the atmosphere.
Advice on buying lentils
Dried lentils are sold husked as two separate halves or unhusked and whole. They can be loosely sorted into two types, those that retain their texture and bite when cooked and those that disintegrate. You’ll need to buy what’s appropriate for your recipe.
Cooked lentils are available in jars, tins and pouches.
Dried lentils
How to cook dried lentils
Lentils do not need pre-soaking, they cook relatively fast, between 15 and 40 minutes, and can be added directly to recipes.
- Stove top: Simmer or boil in liquid until they reach the texture you want.
- Oven: Cook as part of a liquid based recipe such as a soup, stew or curry.
- Microwave: Use three parts water to one part red, green or brown lentils in a large/very large, microwave-safe deep bowl and microwave for five minutes. Lentils make lots of foam so will boil over if you use the wrong container. Stir, add more liquid if needed and then microwave in burst until the lentils are cooked. Stand for a minute before using. You can add flavours like spices or herbs to the lentils at the same time if you like.
- Slow cooker: Lentils can be cooked within dishes in the slow cooker, bring any liquid up to a boil first to give them a good start. They should be cooked in six hours on high and eight hours on low.
- Pressure cooker: You can pressure cook lentils, but you need to do this very carefully as they create foam as they cook which can clog steam vents. As they cook relatively quickly it’s better to use another method unless you are sure about your recipe.
Types of dried lentils
Red
Red lentils may be described as pink, though they might look more orange or yellow, and they are usually sold split. Whole red lentils can be sold as coral lentils, either from France or the UK. Quick cooking with no need for soaking, these have an earthy, almost meaty flavour. Use them where you want a thick purée-like texture. They take about 15-20 minutes to cook. Try our one-pot prawn & lentil curry.
Large brown
These hold their shape better than red when cooked and have an earthy flavour, they are often used interchangeably with large brown lentils. They are usually sold whole. Their ‘meatiness’ makes them a good ingredient for nut roasts and ragus. Be careful not to overcook, they will eventually turn mushy. If you want to use these in a salad, then stop them from cooking when they still have some bite and cool them quickly in cold water. They take about 20-30 minutes to cook.
Large green
These are usually sold whole and hold their shape if you don’t overcook them. Treat them like large brown lentils. They have a more vegetable flavour than brown lentils and work in many different types of recipe. Look out for olive green lentils grown in the UK
Small green/speckled green/greenish brown/brown
Firm with a peppery taste, smaller lentils work well cold in salads and in dishes where you want the lentils to stay whole. Some small green lentils are sometimes known as French green lentils, others are tiny greenish-brown Pardina lentils from Spain or gold-brown Castelluccio lentils grown in Umbria, Italy. They take about 20-30 minutes to cook.
Puy lentils
These small mottled greyish green lentils can only be called vertes du Puy if they are grown in the Le Puy region of France as they are AOC-protected. They take between 20-30 minutes to cook. This lentil & tomato salad makes a summery lunch or side dish.
Black lentils
There are several varieties of black lentil including beluga (below). Look out for French-grown black lentils.
Beluga lentils
Called beluga because of their resemblance to the caviar, these hold their shape well and have a nutty flavour and firm texture. Plus, they look good in salads. They take between 40 and 50 minutes to cook.
Yellow/white
Depending on the recipe, these could be referring to toor dal (or pigeon peas), mung dal (split mung beans), channa dal (split Bengal gram) or urad dal. They require pre-soaking.
Ready-prepared/cooked lentils
Ready-to-use lentils are just that, stir them into whatever you are cooking or heat them on the stovetop or in a microwave. There are some interesting varieties if you shop around.
Types of cooked lentils
Beluga
Small black lentils with a nutty flavour and firm texture.
Navarrico
Small brown lentils from Leon, processed in Navarra, Spain and imported by Brindisa.
Puy lentils
Small speckled green lentil from Puy in France.
Green and brown tinned lentils
These can be used easily in speedy dishes like this quick coconut curry.
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