Don’t underestimate the lentil. These tiny pebblelike legumes may be a tad frumpy in appearance, but any perceived drabness or lumpiness shouldn’t deter you from eating them. Lentils are rich in plant-based protein and fiber and are an excellent source of B vitamins, magnesium, and potassium. Not only that, but they are remarkably satisfying and comforting to eat—and easy on the wallet as well.
You may be most familiar with the brown and green lentils, but lentils come in a rainbow of colors, ranging from red to yellow to black. They have subtle differences in flavor and cooking properties.
For instance, brown lentils are the sturdy workhorse, a wonderful earthy and thickening addition to soups and stews, since they soften and break down with cooking. French green lentils (Puy lentils) have a fresher flavor. They hold their shape with cooking, which makes them a great candidate for salads or a side dish. Black lentils are the smallest ones. These tiny, glistening legumes are earthier in flavor than brown lentils and hold their shape with cooking. They make striking salads, side dishes, or simple garnishes scattered over greens.
Curried Red Lentil Soup
Active Time: 25 minutes Total Time: 25 minutes- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 large carrot, finely diced
- 1 small poblano pepper, seeded, finely diced
- 1 small red bell pepper, seeded, finely diced
- 2 garlic cloves, minced
- 1 tablespoon finely grated peeled fresh ginger with juices
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- 4 cups vegetable or chicken broth
- 1 cup red lentils, rinsed and picked over
- 1 (8-ounce) can crushed tomatoes
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon kosher salt, or to taste
- 1/4 cup chopped fresh cilantro leaves and tender stems, plus more for garnish
- Greek yogurt for serving (optional)
Add the broth, lentils, and tomatoes. Bring to a simmer and cook, partially covered, over medium-low heat until the lentils are tender but not mushy, about 15 minutes. Stir in the brown sugar, lime juice, and salt. Remove from the heat, and stir in the cilantro.
Ladle into bowls and garnish with additional cilantro and a dollop of yogurt, if desired.