Lentils are small disk-shaped seeds of a legume (bean) plant. They are the oldest cultivated legume with historical references dating back to 2400 B.C. Today, they are grown in Asia, Africa and Europe. Known as the "fast food" member of the legume family, lentils cook in less than 30 minutes.

• Lentils can be used as a side dish or combined with other ingredients, such as chicken, smoked sausage and ham, for main dishes.
• Lentils are the basis for lentil soup.
• Lentils can be combined with other ingredients, such as vegetables, cooked poultry and ham, and dressed with a simple vinaigrette for a change-of-pace salad.
• Dal is a spicy Indian dish made with lentils, tomatoes, onions and seasonings. This mixture is often puréed and served with curries.

Lentils come in brown (the most common), red and yellow. All varieties can be used interchangeably in cooking, but the red variety cooks more quickly.

Lentils are available all year and are sold in 1-pound packages and in bulk.

Choose plump-looking lentils. Avoid shriveled or blemished ones.

1 cup dried lentils = 2-1/2 cups cooked.

Store lentils in an airtight container in a cool, dry place for up to one year.

Sort through lentils, discarding any debris or blemished lentils. Place the lentils in a colander. Rinse with cold running water. Unlike dried beans, lentils do not need to be soaked before cooking. Combine lentils with cold water or broth (2 cups of liquid to each 1 cup of lentils) in a saucepan. Bring to boil. Reduce heat to low. Simmer, covered, for 15 to 20 minutes (brown and yellow varieties) and 10 to 12 minutes (red) or until tender.

When cooking lentils with acidic ingredients, such as tomatoes or wine, the cooking time will increase sometimes as much as 10 or 15 minutes.