Lentils are one of the most nutritious and versatile plant-based proteins. The pulse is a cousin to peas and beans, and originated in Asia and North Africa. They're super low-fat and boast high amounts of protein, fiber, calcium, iron, and other nutrients. They're awesome in traditional dishes like curry or soup, but also delicious blended into veggie burgers, sauces, casseroles, and as a standalone vegetarian main. 

Dried lentils can be stored at room temperature, in an air-tight container, for up to a year. It's generally recommended to rinse lentils before adding them to dishes, and quickly sift through for any broken bits. You do not need to soak lentils like other dried beans or peas, but if you do you can cut the cooking time down by half. 

Green and Puy Lentils 

Rice grains come in three sizes: short-, medium-, and long-grain. Each type has distinct characteristics and works best in a specific dish. Short-grain rice, like arborio rice, bomba rice, and sushi rice, is similar in length and width and takes on a sticky texture when cooked.

Basmati rice is the overall best choice. Brown or white, it has the least amount of arsenic and the most vitamins and minerals, plus its not as calorically dense as most other types of long grain rice.

Rice can also be divided on the basis of processing type into the two broad categories of brown and white. Brown rice is whole grain, with only the inedible hull of the seed removed, while white rice additionally has the bran and germ removed through the process of milling.

Medium-grain japonica rice is often the typical “table rice” in China, Korea, and Japan, whereas medium-grain Italian rice, like Arborio, Carnaroli, and Vialone Nano, is used to make risotto: Cooked slowly, they release their starches to create a creamy, luscious dish that doesn't leave a sticky coating on the mouth.