Lentils

Lentils are one of the oldest cultivated foods, and they remain one of the most practical — inexpensive, shelf-stable, high in protein and fibre, and faster to cook than most other dried legumes, with no soaking required.

Common varieties include brown lentils (hold their shape well, good in soups and salads), red and yellow lentils (break down quickly, ideal for dhal, curries, and thickening), green lentils (firm and slightly peppery, great in salads), and French-style Puy lentils (small, dark, and nutty).

Lentils are a cornerstone of Indian, Middle Eastern, and Mediterranean cooking, and have become increasingly popular in Australian kitchens. They work as a meat substitute in bolognese, shepherd’s pie, and burger patties, or simply as a hearty side dish dressed with olive oil and herbs.