These are easy to cook without presoaking. You can find them either bagged in the bean and rice section or in bulk. You can use these is just about any recipe that calls for black or pinto beans.
In a saucepan, combine 1 1/4 cups of dried lentils with 5 cups of water. Bring to a boil. Cover partially and simmer over low heat for 35 minutes or until tender. Salt and pepper to taste. Serve with Mexican food.
Follow basic recipe, decreasing cooking time by 5 minutes. Rinse lentils and add chopped red and green bell peppers, cilantro, onion and tomatoes. Stir in 1 or 2 teaspoons of cumin and the juice of one lime. Salt to taste. Serve with chips or tortilla wedges, dried out in a low oven (250) for about 45 minutes or so.