They're cheap; packed with protein and other great nutrients and easy to store. They're quick to cook - unlike beans, they don't even need to be soaked. Nearly everyone finds them easy to digest - but if your stomach is especially delicate, the red ones are even easier to digest than the brown or green ones, since the fibrous "skin" has been removed from them.
What a lot of people don't realize is that they're also super-versatile. They can be used to make everything from soups, to salads to entrees.
Here are ten of my favorite ways to enjoy them:
|Lentil Shepherd's Pie|
|Lentil & Rice Salad|
|Moujendra, Black Tie|
|Red Lentil & Artichoke Stew|
|Family Favorite Lentil Soup|
|Red Lentil Soup - Moroccan or Sephardic Styles|
|Three Bean Dal|