If you’ve never tried French lentils, here’s your opportunity with a no-commitment, 1-cup purchase from the bulk bin. French lentils are slightly smaller than basic brown lentils and add a ...

If you’re looking for a soup this month that’s as healthy as it is hearty, consider the lentil soup from Melissa Clark’s book, “Cook This Now” (Hyperion, 2011).

27 Recipes for That Bag of Lentils in Your Pantry. From hardy green, black, and brown lentils to fall-apart red and yellow varieties, these little legumes make a great addition to all kinds of meals.

Increase heat to high and bring soup to a boil. Reduce heat so soup is at a simmer and cook until rice is cooked through and lentils are tender (they will still retain a bit of bite), 30–35 minutes.

Here’s how to cook lentils, those protein-rich legumes, in soups, salads, and beyond, plus a guide to the different lentils types including red, brown, green, and beluga.

Cook brown rice according to package directions, omitting any added salt or butter. Meanwhile, add 3 cups water to a large skillet at least 2 inches deep. Bring to a boil over high heat.

Stir the broth, lentils and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice and lentils are tender.

Freshly ground black pepper. Red pepper or cajun/creole seasoning blend. 4 green onions, sliced. 6-8 sprigs flat leaf parsley (mostly leaves), chopped ...