Large, flat green lentils that retain their shape well during cooking. Their mild flavour and soft, mealy texture make them suitable for many dishes such as soups, casseroles, vegetable bakes and stuffed vegetables.
Green and brown: Ideal for warm salads, casseroles and stuffing as they tend to retain their shape after cooking.
Lentils do not require it but can be soaked in order to reduce cooking time by about half.
Before cooking, rinse lentils in cold water, pick over to remove debris or shrivelled lentils and then drain.
Keep lentils in an airtight container in a cool, dry place. Although lentils can be kept and eaten indefinitely, they are best enjoyed within one year of purchase.
Boil lentils in three times more water than pulse and avoid cooking with anything acidic – such as vinegar.
Lentils will vary in their cooking times depending on their variety and age so always check the packet.
As a rough guide to cooking times:
Green and Brown lentils: 35 – 45 minutes
Source : BBC Good Food