Lentils are a good source of vegetarian protein. Watch our step-by-step video to find out how to soak and cook them for the result you want...

Store lentils in airtight containers in a cool, dry cupboard.

Puy lentils are grown in France and their fine taste and texture makes them a little more expensive than other lentils. They hold their shape better than any other lentil when cooked, so are usually boiled until tender and then flavoured with garlic and herbs to make a simple side dish.

Red and yellow split lentils disintegrate when they cook, producing a thick grainy purée. As they have a mild flavour, they benefit from the addition of spices and strong flavours. They’re most often used in Indian dhal, but are also useful for thickening soups.

Green and brown lentils have a mild flavour and soft texture. They retain their shape well after cooking and are a good addition to soups and stews, but can also be added to salads or used to stuff vegetables.

1. To cook lentils, sift through dried lentils before soaking and discard any grit or shrivelled looking lentils. Rinse well before boiling.

2. Boil puy lentils, yellow lentils and green and brown lentils for 30min until tender. Boil red lentils for 20min until tender.

Find out more about cooking lentils on the Good Housekeeping website: http://bit.ly/2D0Csp2

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