Among the different taxa of wild lentils, L. orientalis was considered to be the progenitor of the cultivated lentil and was generally classified as L. culinaris subsp. orientalis. Lentil is hypogeal, which means the cotyledons of the germinating seed stay in the ground and inside the seed coat.
Combine 3 cups of liquid (water, stock) with 1 cup of clean dry lentils in a medium pot. Bring water to a boil, then cover pan and reduce heat to medium to simmer. Cook until lentils are tender, about 20-30 minutes for whole lentils (typically black, green, brown) and 10-15 minutes for split lentils (typically yellow, red, orange).
In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as dal are often cooked into a thick curry that is usually eaten with rice or rotis. Lentils are commonly used in stews and soups. Many different names in different parts of the world are used for the crop lentil.
Lentils are available dried or canned. Dried lentils keep for one year in a tightly sealed container in a dark, dry, cool location. After cooking, lentils will keep for one week in the refrigerator or up to three months in the freezer.