Not all lentils are created equal. Brown and green lentils are heartier. They hold their shape better.
If you want them al dente—like a risotto that went to yoga—soaking helps. But it’s not mandatory.
Black lentils (also called Beluga) are tiny caviar imposters. They’re fancy, but they don’t need a soak either.
Soaking: The Real Time-Saver?
Here’s the kicker: soaking can actually save you time. A 30-minute soak cuts cooking time by half.
But who plans that far ahead? You’re hungry now. So just dump them in boiling water.
In 20 minutes, you’re eating. That’s quicker than ordering pizza. Almost.
