So how do I cook with lentils?

[Jojay]

I keep reading aobut bulking out meals with lentils and would like to give it a go.

What ones should I buy?

What do I do with them next?

What sort of quantities do I use?

TIA

Putting this on watch as the non-soak ones I used tasted like bullets!

red ones are the best IMO if you are bulking things out with them. Just sprinkle them on to your sauces - the cooking instrutions are on the packet. They cook down to a mush (sounds lovely doesn't it?!)

Red ones are best, they don't need to be soaked, the others do.
Next time you are making soup, cassarole, curry throw in a handfull.
Use as many/ as little as you want.
I make a Lush soup with red lentils:
Stock from chicken/ veg/ gammon,
1 Chpped onion,
Salt n pepper,
A cup of lentils.
Simmer for 3/4 hour, blend with hand blender, enjoy!

i usually use red ones because you can just chuck them in and they'll cook quickly and easily.

if you want more texture/substance then green ones are good, but you might need to pre-cook them
unless you buy tins of them, in which case you can just chuck them in

Puy lentils are best as they have a lovely flavour all of their own. Some of the others seem to suck flavour out of food so you need to add extra heavy flavouring. Puy lentils are more expensive, but lovely even on their own.

fwiw i've never soaked lentils of any kind! but I do pre-cook them (boil for 15 mins or something like that)

Try a Veg Shepherds Pie, like this.

or a Lentil Soup

I make a lentil dhal which goes well with most curry. You will need

Red lentils
Stock cube or marigold powder
onion(if desired)
coconut cream
curry powder
chilli powder (if desired)

Fry onions (if included)
Add red lentils and enough water to cover lentils by about 1cm.
Add stock cube and curry powder and chilli powder to taste.
Bring to boil and simmer, stirring until lentils have cooked (gone mushy). Keep topping up with water if it boils off but be careful not to make it too thin.
Add coconut cream cook briefly and serve.
Some people also put tomatoe puree in their dhal which is very nice. I don't use quantities- just tinker around with the elements until you get an edible concoction.
Bring to the b

Last line was an error!

Thanks everyone - I'm inspired to get some now, and give them a try.

tinned green lentils are great as a substitute for mince in bolognese, chillie, lasagne etc.

Red ones are great for lentil soup, dahl and curries.

There are some great websites out there that concentrate on all types of lentil recipes. Just do a google and loads will come up.

Lentil burgers are lovely. You can make similar things to falafel with lentils too.

A nice veggie currie can be made with green lentils (tinned) garlic, onions and spinach, plus the spices of your choice.

these look good

Also, try koshari, an Egyptian dish that uses greewn lentils, pasta, rice and a lovely tomato sauce with fried onions. Sounds like a carb overload but it is really lovely. Google for a recipe.