Quick Answer
Most people who dislike lentils have only met them boiled grey and unseasoned. Cooked properly they are four different foods: red lentils collapsing into a thick soup, puy lentils holding their shape in a salad, brown lentils standing in for half the mince in a bolognese, and a spiced dal with spinach. Cheap, filling, and about the best fibre in the cupboard.
The Four Ways
Red lentil soup is the gateway. A cup of red lentils, an onion, a carrot, stock, cumin, twenty minutes, then blended smooth and sharpened with lemon. They disintegrate by design, so there is no texture left to object to. A spoonful of yoghurt on top makes it rich enough to be dinner rather than a thin starter before something else.
Puy or small green lentils do the opposite and stay firm. Dress them warm with olive oil, vinegar and plenty of salt, then add feta, parsley and roast tomatoes. For bolognese, swap half the mince for brown lentils and nobody notices. For dal, simmer red lentils with garlic, ginger and turmeric, then stir in frozen spinach right at the end.
Texture Is The Whole Problem
Two things ruin lentils. The first is cooking them to mush when you wanted them whole, which comes down to variety: red lentils always collapse, while green and puy mostly do not. The second is salting far too early, which can keep the skins tough, so add most of the salt in the last few minutes and taste before you serve.
The fix for flavour is acid and fat. Lentils drink up dressing while they are still warm, so pour the oil and vinegar on straight after draining, not once they have gone cold. Then add something sharp or salty: lemon, mustard, feta, pickled onion, a spoonful of yoghurt. Seasoned like that they stop tasting worthy and start tasting like food.
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Keep reading: what changes, and when · the cons-included field test.
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