NYTimes has a sweet potato lentil salad that is delicious. Dressing is sage butter, red wine vinegar, a little maple sugar. Delicious.

They hold their shape like green/ brown/ French lentils. So basically, any recipe that calls for green or brown lentils.

Anonymous wrote:What’s your favorite recipe that uses them?

Any south asian one.

I make this salad, that I don't have a written recipe for that's black lentils, mangos, pomegranate arils, red onion, and a lime dressing. It's so good.

I also just mix them into rice to add a little more nutrition. Like I make rice bowls that are similar to Cava, and I do 50/50 rice and lentils for that.

But for most other things, I use other kinds of lentil.

You mean the teeny tiny ones Cava uses? I make them but tend to throw them in other things I make, not a designated recipe per se. I throw them in salads, soups, on top of hummus in a pita, that kind of thing.

What’s your favorite recipe that uses them?