Lentils

Let me tell you about lentils, and why they never ask for the patience that other legumes demand.

No soaking, no overnight bowl of water on the counter. Drop them in the pot straight from the bag. They cook in minutes, not hours — no waiting, no planning ahead.

Choose them by sound and sight, not by the bag's promises. Pour a handful into your palm — they should click against each other, dry and light. Lentils that feel damp, cling together, or smell the least bit musty are best left on the shelf. Colour should be even and clean, no grey specks, no signs of pests.

Some people say lentils are all the same, red or green, just a matter of colour. No! Watch them in the pot and you'll see the difference for yourself. Red lentils soften as they simmer, losing their shape until the pot holds a smooth, soft mash. Green and brown ones simmer along quietly and come out whole, each lentil still itself. Mix them up and you'll either watch a soup that should have been clear and whole turn to mash, or end up with firm little lentils sitting stubbornly where you wanted everything silky.