Lentils

You can use just about any lentils in an eight-hour dish: Red lentils will break down almost completely and serve to thicken your dish; brown lentils will hold their shape a little more but also thicken the liquid a bit; green and black (beluga) lentils will stay firmer. Varieties popular in Indian cooking can be used too, of course: The smaller or split ones, without skins, will usually cook nicely in eight hours; the larger whole lentils (and beans) should be cooked separately in advance (so you can control the timing) and added to dishes at the end.