Like other legumes, lentils are low in fat and high in protein and fiber, but they have the added advantage of cooking quickly.  Lentils have a mild, often earthy flavor, and they're best if cooked with assertive flavorings. The milder brown lentils also hold their shape after cooking, but can easily turn mushy if overcooked.  Indian markets also carry a wide variety of split lentils, called dal.   Before cooking, always rinse lentils and pick out stones and other debris.  Unlike dried beans and peas, there's no need to soak them.  Lentils cook more slowly if they're combined with salt or acidic ingredients, so add these last.  Bigger or older lentils take longer to cook.  Store dried lentils for up to a year in a cool, dry place. 

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Red lentils are the fastest cooking lentil that we have prepared.  The skins begin to come off after about five minutes of cooking and the lentils begin to come apart after about ten minutes.  During the cooking process, the red lentils change from their red color to a yellow-gold color.  They are great for making soups and chowders.  The only places we have found that sell red lentils are health food stores and food coops. 

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