Protein
Lentils
No soaking. Puy and beluga hold their shape; red lentils dissolve into a thickener.
Ingredient reference image: AI-generated. Recipe photography is my own.
In the kitchen
Under heat
Red lentils have no seed coat left after hulling, so they break down into a puree; Puy and beluga keep an intact coat and hold their shape.
Against air
Dry lentils are stable for a long time; cooked lentils left out dry and form a skin within an hour.
In storage
Dry, sealed, cool — they keep for a year or more without much loss of texture.
At the shop
Color should be even and bright. Dusty or faded lentils have likely been sitting in storage a long time.
Which variety, for what
- Puy / French green lentils
- Hold their shape through cooking — best where you want a lentil, not a puree.
- Beluga (black) lentils
- Similarly firm, with a shinier, rounder look on the plate.
- Red / split lentils
- No skin left after hulling — they break down fast into a thick base for soups and dals.