I admit that I was a late adopter of lentils.
Even after I had adopted beans as healthy and good for you, I somehow missed lentils. They just didn’t seem that excited relegated to a gray-green mass in soups and warming winter dishes. They seemed doomed to spend their existence in nearly formless layers of sludge at the bottom of soup bowls, seen barely, if at all in the murky depths.
They always seemed to me support foods, something you add to increase the bulk of your dish. Make it more filling.
I have never thought of lentils as the star of their own dish. Until now.