I always keep a number of beans and lentils around the house as an inexpensive source of protein and an invaluable addition to my gluten-free larder. Dried beans can take several hours to cook, making them unlikely candidates for a last-minute dinner, but lentils are another story. Most lentils cook quickly, usually in about 30 minutes. Brown or green lentils seem to be most commonly available, and they are perfect for soups. I adore black “beluga” lentils and French green lentils (Vertes du Puy), which are more likely found in specialty markets. These varieties hold […]