Lentils: the little legume
Few foods deliver as great a nutritional punch in as small a package as the humble lentil. It’s little wonder lentils have been cultivated around the globe for thousands of years, packed as they are with protein, folate, iron and fiber, not to mention their ease mingling with so many other foods and spices.
Check our bulk department for red, gray-green and French lentils, along with a wide variety of other legumes.
Cooking with lentils
Lentils do not need to be presoaked, but are more easily digested if soaked, drained and cooked in fresh water until very tender.
Discard shriveled lentils or small stones, then rinse lentils beneath cold water and drain. Quick soak by adding 3 to 4 cups of water for every cup of rinsed lentils to a heavy cooking pot. Bring to a boil for 5 minutes. Turn off heat, cover and let stand for 1 hour, then drain.
To cook, place soaked, drained lentils in a pot with enough water or broth to cover lentils by 2 inches. Bring to a boil, reduce to low heat, cover with lid slightly ajar and cook until tender.