Unlike pre-cooked sachets which only need heating but taste awful, these gorgeous green lentils have a delicious peppery flavour and if cooked right, are perfect on their own but you'll probably be more familiar with adding them in salads and soups.
Be careful not to overcook these lentils so that they retain bite (you don't want them mushy!). Add 1 part lentils to 4 parts water plus a bay leaf. Bring to the boil, then simmer as gently as possible. Cover the pot with a lid and cook for 20-30 minutes or until tender. Drain the lentils, remove the bay leaf and serve.
You can store cooked lentils for 4-5 days in a sealed container in the fridge and freeze them for up to 4 months.