Simple Lentils

When you go to the store to find lentils, you might see black, brown, green, white, red, and yellow lentils. French lentils, another option, are tiny and attractive, but more expensive. Our advice is to buy the brown lentils (sometimes called green), which are the most common and least expensive. Make up a batch or even double the recipe and freeze some in packages of about 2 cups each to use when a recipe calls for a can.

Difficulty:

Easy!

Cost:

Inexpensive!

Serves:3cups

Serving Size:N/A

Simple Lentils

Votes: 1 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

This recipe will teach you how to cook brown lentils to use as a side dish or in a recipe that calls for cooked lentils. Of course, you can always buy canned lentils, but I usually don’t. Lentils are quick and easy to cook, unlike some of the larger beans. They’ll keep in the refrigerator up to 5 days, or frozen for 6 months.

• CourseSide Dish
• CuisineVegetarian

Tools:colander, large (4 to 6-quart) saucepan, measuring cups and spoons

	Prep Time
	5 minutes

Cook Time

20-30 minutes

Prep Time 5 minutes

Cook Time 20-30 minutes

Difficulty: Easy! Cost: Inexpensive! Serves:3cups Serving Size:N/A

Simple Lentils Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan This recipe will teach you how to cook brown lentils to use as a side dish or in a recipe that calls for cooked lentils. Of course, you can always buy canned lentils, but I usually don’t. Lentils are quick and easy to cook, unlike some of the larger beans. They’ll keep in the refrigerator up to 5 days, or frozen for 6 months. CourseSide Dish CuisineVegetarian Tools:colander, large (4 to 6-quart) saucepan, measuring cups and spoons Prep Time 5 minutes Cook Time 20-30 minutes Prep Time 5 minutes Cook Time 20-30 minutes

Ingredients

• 1 cup lentils
• 2-1/2 cups water
• 1 bay leaf (optional)
• 1 teaspoon high heat cooking oil

Servings: cups

Units:MetricUS Imperial

Instructions

1. Sort lentils: Measure then spread onto a plate or cutting board. Pick out any pieces of pebbles, grains or discolored lentils.
2. Rinse and drain lentils in a colander, to remove any sand or grit.
3. Place lentils in a medium to large saucepan then add water, oil (to prevent foaming), and the optional bay leaf for flavor.
4. Turn heat to medium-high and bring to a boil, uncovered. Turn heat to medium-low or low, cover and keep the lid slightly ajar so it won’t boil over. Simmer 20 minutes for slightly firm lentils and 25-30 for soft ones. Drain off any excess water.
5. Season as desired with herbs, salt, butter, or use in a recipe calling for cooked or canned lentils.

Recipe Notes

Chef’s Tip: Never add salt to the water when cooking lentils (or any bean for that matter), as the salt prevents the lentils from becoming soft. Season with salt AFTER the beans are soft.

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