Volume 27: Lovely Lentils

Today we’re talking about lentils, which I (and hopefully many of you!) love.

Lentils are brilliant cooked with steam, retaining their texture and shape in a way boiling doesn’t always allow for. I’m going to walk you through a couple of ways to cook them in your steam oven, and share my favorite lentil recipes, including a new-to-the-site one for lentil dahl, using little red lentils. I’ve been making this dahl for years and I almost always have some individually packed in the freezer, ready for quick workday lunches.