1. Lentils. Why do I keep messing them up? They are never a) the same texture twice, or b) the texture I want them to be.
The big lentil secret that most recipes never seem to bother telling you is how totally different all of the varieties are. Each has it's own unique texture, flavor, and way that it likes to be treated. Hopefully a quick breakdown of the most common lentils, and what to do with them will help!
Yellow or Red Lentils: These are your classic dal lentils, perfect for soups and other loose puree things. They break down into mash when cooked, so don't use them for recipes where you want lentils to retain their structural integrity. For the best and easiest soupy red/yellow lentil thing, saute some onions, garlic, and ginger, throw in lentils and broth (a two cups of broth for every cup of lentils ratio usually works well), and finish it off with some sriracha and whatever greens you have lurking at the bottom of your vegetable drawer.
Puy or Green Lentils: The caviar of lentils, puy lentils are super fancy, French, and great in lentil salads. They hold their shape really well, and have a nice, kind of nutty flavor. Cook them simply, toss them with vinaigrette, and call it a salade aux lentils.
Black Lentils: These hold their shape really well, and make a great side dish braised with some root vegetables or turned into a salad with some garlic and fresh herbs. They're also delicious cooked in water, than tossed with pasta, caramelized onions, and kale.
Brown Lentils: Your basic workhorse lentils, what you should use if a recipe just says ?lentils.? They make great soup, because they straddle the line between goopy and firm, and are also the best thing ever when cooked with fried onions and rice, like my Sephardic great grandma used to make.
If your problem is messing up the same variety in a number of ways, than the main thing to remember is to use enough liquid, and enough salt. Keep the temperature of your stove low as well to prevent those puppies from scorching, and you'll be fine. Recipes will tell you to add specific amounts of liquid, but really, you should keep checking and stirring and add whatever amount of liquid looks like it needs to be added. This is easier than it sounds, I promise.
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