Canned lentils

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Canned lentils

Canned beans are among the most useful pantry staples, but canned lentils often get overlooked in favor of more common legumes like black beans or chickpeas. It’s time to give canned lentils their due! Unlike dried lentils, which require soaking and extended cooking times, canned lentils just need to be drained, and they’re ready to use straight out of the can. This makes them a boon for anyone seeking a quick and nutritious addition to their meals.

Canned lentils are useful for vegans and vegetarians, too. Like most legumes, they’re full of fiber and protein, but lentils have the advantage of a meaty texture that makes them a good stand-in for ground meat in recipes. The sky’s the limit when it comes to using canned lentils, from hot, savory soups to cold salad dishes. Here are some ideas to get you started when you’re faced with a can of lentils and an empty stomach.

Serve a warming lentil soup

There’s not much that’s better suited for the chilly months than a bowl of hearty, warming lentil soup. The simple taste of lentils allows the herbs and spices to really shine, so break out your best aromatics when you whip up a batch. Making lentil soup can be as easy as heating canned lentils in broth and adding seasonings to your own taste (garlic, cumin, salt, and pepper are a good start), and you can even adjust the flavors to reflect different culinary traditions.

Lentil soup thickens on in its own, but you can make the broth richer by removing some of the lentils, pureeing them in the blender, and returning them to the soup. Add color to your lentil soup with veggies of your choice (carrots and celery are classic additions). If you’re not the kind of cook who likes to wing it in the kitchen, try a tested lentil soup recipe, brightened up with the flavors of creamy yogurt and tarragon.