Lentil
Lens culinaris · Legume
4 varietiesTop 10 pairings
Small, lens-shaped legumes, among the first crops ever farmed, sold dried in green, brown, black or split red. Mild and earthy, lentils soften fast without soaking and are a backbone of dal, soups and stews.
Picking a good onedrag
Whole, dry and evenly colouredBroken, dusty, damp or musty
Ordinary bagEverydayFor dal, soup or salad, simmer until tender all the way through. Raw or half-cooked lentils are indigestible.
The seed itselfMostly whole, a few chipped coats
Shake of the bagPour freely, light dust on fingers
Smell in the bagAlmost nothing, plain and papery