When it comes to the bulk bins, one of the things I find most confusing is the what seems to be three ingredients that almost look identical but are actually different. Lentils come in three distinct colors: brown, green, and red. I’ve chosen to split each one up because I find that each one has it’s own unique use. I’ll often use red lentils in tomato and roasted red pepper soups while I’ll use brown and green lentils in pilafs. A great resource is the Kitchn’s comparison between the three types of lentils.
When it comes to cooking, red lentils get slightly mushy and don’t hold up well in dishes where the lentil is suppose to be the main star. While I honestly forget to cook with lentils, they actually pack quite the nutritional punch and make a great addition to many meals.
Recipes that use red lentils:
Recipes from Around the Web:
- Spiced Red Lentils from Umami Girl (adapted from Ottolenghi’s Plenty)
- Red Lentil Chili from Running with Tweezers
- Vegetable and Red Lentil Salad from Bev Cooks
- Red Lentil Soup from A Couple Cooks
- Red Lentil and Butternut Squash Curry Stew from Healthy Food for Living
- Indian Dal from Use Real Butter (and Whole Foods)