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The Fascinating Double Life of Lentils | What's Eating Dan? [VIDEO]

By Cook's Illustrated Published

There's a lot more to the humble lentil than you might think. Watch this latest episode to learn lots of lentil fun facts and delicious ways to cook them.

Welcome to What's Eating Dan?, a digital video series starring Cook's Illustrated editor in chief Dan Souza. After watching this video, you'll be just as enthralled by lentils—one of the first foods domesticated for human consumption—as Dan is. Plus, they're really delicious, and they lead a double life. Dan takes a deep dive into this versatile pulse and makes one of his favorite recipes, Palak Dal.

You can connect with Dan on FacebookInstagram, or Twitter. Subscribe to our YouTube channel and never miss a new episode.

Recipe Palak Dal (Spinach Dal with Cumin and Mustard Seeds)

This Indian staple is quick, easy, nourishing, inexpensive, and—most important—incredibly flavorful.

Recipe Lentil Salad with Olives, Mint, and Feta

The key to creamy but firm lentils lies in the relationship between legume and salt.

Recipe Red Lentil Soup with Warm Spices

Pantry staples and a familiar kitchen tool are the keys to a smooth, flavorful soup.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.