^^ Yeah, what Timothy said!
I am a huge fan of lentils! You can cook them with anything, really, for additional flavor.
Red ones break down after about 30 minutes of cooking, so you can't really just add some oil to a pan and let them go. They need some sort of liquid for sure. Here's a great recipe for Coconut Red Lentils
Brown ones are best in soups. Carrots, tomato, onion, bay leaf and sausage are a classic combination. I've not made this exact one
, but it's similar to the one I do make. I put way less parmesan in (1/4 to 1/3 c) and generally add some Italian sausage to make the carnivores around here happy.
My favorite, lentils du puy (the tiny green ones that hold their shape beautifully after cooking) I use mostly in salads. So cook them up in salted water, it takes about 30 minutes at a simmer to get them softened. Then either dress them warm. Or let them cool and dress them as you need them.
Tuna would be great with them. Heck, I'm even a fan of having them with a poached egg on top! This Lentil Salad
is always a hit and one of our favorites.