You’ve got half-cooked lentils that are aching to be used. They’ll stay fresh in the fridge for about three days, sealed in a container. I like to think of them as a lazy person’s superhero—ready at a moment’s notice.
Toss them into a salad, and they won’t get soggy. Add them at the very end of a stir-fry for a pop of protein. Or, throw them into a soup that’s almost done simmering. They’ll finish cooking perfectly in the hot liquid.
