Red Lentils
Red lentils cook down into a creamy, golden puree in about twenty minutes, no soaking required. They are one of the fastest proteins you can get on a weeknight table.
What It Is
Unlike green or brown lentils, red lentils lose their shape as they cook, which is exactly the point. They dissolve into a thick, smooth base that thickens soups and stews naturally.
They come from a small legume grown across South Asia, the Middle East, and parts of North Africa, where lentil-based dishes have been a daily staple for thousands of years. The red color fades to a soft yellow-orange once cooked, and the flavor is mild and earthy, which makes them easy to build on.
What To Do
Rinse them, then simmer one cup in two and a half cups of water or broth for fifteen to twenty minutes, stirring now and then as they thicken. Season at the end. They shine in dal, curried soups, and tomato-based stews, and they disappear into a red sauce or a veggie burger mixture without anyone noticing.
A little cumin, turmeric, and garlic in warm oil poured over the top just before serving is a classic finish worth trying. Store them somewhere cool and dry, and they will keep for a year or more.
