Curried red lentil soup a showcase for the mildly nutty legume

Red lentils are delicate and cook very quickly, which requires attention so they don’t overcook and turn into mush, especially in soups. (Lynda Balslev/TasteFood)

Don’t underestimate the lentil. These tiny pebblelike legumes may be a tad frumpy in appearance, but any perceived drabness or lumpiness shouldn’t deter you from eating them.

Lentils are rich in plant-based protein and fiber and are an excellent source of B vitamins, magnesium and potassium. Not only that, but they are remarkably satisfying and comforting to eat — and easy on the wallet, as well.