Fresh or dried. Never canned. There are many varieties but my favorites in the fall are barlotti, cannellini, and red lentils. Barlotti donβt break down and so they are nice in a brothy soup with some greens, carrots and herbs. Cannellini are nice for a white bean soup with hearty roughage. Red lentils transform into the most delicious silky stew. Boil and then simmer beans in salted water with bay leaves, olive oil, and spices.
