In the words of the late, beloved food writer Laurie Colwin, lentils are friendly beans, and it’s easy to see why they have gained such an avid following. Lentils are packed with protein and fiber and contain ample amounts of iron, B vitamins, and folate.

Besides these health benefits, lentils can be a cook’s first or second best friend: they cook up quickly and work well in a variety of dishes, from soups and stews to salads and even pancakes. In fact, lentils are so popular they merit their very own annual festival in Washington State. To find out how you can celebrate the lentil, visit the National Lentil Festival online.

Like their fellow legumes, lentils are an ancient edible, with the Egyptians, Greeks, and Romans having enjoyed them on their dinner tables. But for many people, lentils are forever associated with the cooking of the great Indian Subcontinent, where lentils in a multitude of small lens-shaped sizes and varying colors—from red to orange to green to black—enrich mealtimes with their earthy-sweet taste.

It seems that Indians even think of lentils much like Americans think of hamburgers and mac ’n’ cheese: the ultimate comfort food. In restaurants, most Indian menus include one or perhaps several dals, or spiced cooked lentils.

Working with Lentils

Most supermarkets carry the common brown lentils, but for real gastronomic explorations, you should try the tiny French green lentils and the Italian black lentils, or take a trip to an Indian grocer, whose shelves will display a variety of lentil shapes and colors. You’ll find whole or split lentils, and even some lentils with the hulls removed. You might want to stock up on a lentil supply, for like their bean cousins, lentils are a bargain source of proteins and vitamins, and since they are dried, they store well for up to a year in a cool, dry place.

When it comes to the cookpot, remember that lentils require rinsing, though not generally soaking, and cook more quickly than beans; the slow-cooking French lentils and the whole black lentils need more cooking time than the other lentil varieties. Many varieties can turn mushy if overcooked, so keep an eye on them, and after about 15 minutes of simmering, test for doneness; depending on age and variety, some lentils may require up to one hour or longer of simmering.

Because of their mild flavors, lentils show up better when cooked with strong spices and onions, otherwise just enjoy them plain. For information about lentils and chickpeas, visit the USA Dry Pea and Lentil Council.