They’re pulses, they cook in no time and are colourful. They’re the best.
When we remove the husk of a certain variety of lentil, we get red lentils. That’s why they don’t need to be soaked and cook quicker than other pulses.
They can be made into creamy soups, broths, lentil balls, veggie burgers and eaten with grains and vegetables.
Like all pulses they are full of goodness and, as they’re lentils, they bring good luck.
The word “lentil” derives from the Latin “lens”,
as its double convex shape looks like a lens.
They are widely used in Indian cuisine to prepare “dahl”,
a typical recipe made of lentils and curry spices.