Like other legumes, lentils are low in fat and high in protein and fiber, but they have the added advantage of cooking quickly.
Lentils have a mild, often earthy flavor, and they're best if cooked with assertive flavorings.
The best, most delicate lentils are the peppery French green lentils . These hold their shape well, but take longer to cook than other lentils. The milder brown lentils also hold their shape after cooking, but can easily turn mushy if overcooked. Indian markets also carry a wide variety of split lentils, called dal. Before cooking, always rinse lentils and pick out stones and other debris.