Red, green, brown, black, French Puy—there are many varieties of lentils, and each one has its own unique texture and cooking requirements. That said, all the different types boast an impressive nutritional profile. For starters, lentils are an excellent source of B vitamins, iron, magnesium, potassium and folate; additionally, this legume is a go-to for staying regular, as it provides plenty of fiber.
Cooking recommendations for lentils differ depending on the particular variety you’re working with. Red, green and brown lentils are quick-cooking and soft, making them an ideal base for soups, stews and curries; Puy and black lentils, on the other hand, have an al dente texture that’s well-suited for salads and stand-alone side dishes.