Lentils really knock it out of the park: They’re nutritious, affordable, versatile, and quick to cook. These tiny, lens-shaped legumes have been a staple in kitchens around the world since they were first cultivated in Southeast Asia 8,000 to 10,000 years ago, adding flavor, texture, and protein to soups, stews, salads, sides, veggie burgers, and more. Whether you’re after an easy weeknight dinner or a more involved project, lentils meet cooks right where they are.

To help me navigate the wide world of lentils, I spoke with Joe Yonan, food and dining editor of The Washington Post and author of Cool Beans and the James Beard Award–winning Mastering the Art of Plant-Based Cooking . I also talked to Maya Kaimal, founder and chief culinary and creative officer of Maya Kaimal Foods and the author of Indian Flavor Every Day and other cookbooks.

What Are Lentils?

Lentils are pulses—a subgroup of legumes that includes lentils, peas, and beans. All lentils are legumes, but not all legumes are pulses.…