How To Cook Lentils Recipes
HOW TO COOK LENTILS PERFECTLY (NOT MUSHY)
Learn how to cook lentils perfectly - it's easy! Watch my quick video above to see how I make them. Then use them in a variety of healthy, delicious recipes.
Provided by Lisa Bryan
Categories Main Course Side Dish
Time 30m
Number Of Ingredients 4
Steps:
- Rinse the lentils in a fine mesh sieve under the faucet. Inspect the lentils and remove any bad lentils or small stones.
- Add the lentils, water, bay leaf and kombu to a pot. Bring the pot to a boil, reduce heat to a very low simmer, cover the pot with a lid and cook for 20-30 minutes or until tender but not mushy.
- Drain the lentils, remove the bay leaf and kombu and serve.
Nutrition Facts : ServingSize 0.5 cup, Calories 135 kcal, Carbohydrate 23 g, Protein 9 g, Sodium 13 mg, Fiber 11 g
HOW TO COOK LENTILS PERFECTLY
Steps:
- Rinse the lentils in a fine mesh sieve and pick out any small stones or debris.
- Combine the lentils, bay leaves, 3 cups water and a generous pinch of salt in a large saucepan. Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 20-25 minutes.
- Drain the lentils, discarding the bay leaves, and season with salt and pepper to taste. Use in any recipe that calls for lentils.
HOW TO COOK LENTILS
This is my go-to method for cooking lentils. Once your lentils are cooked, try the tangy marinade that makes the lentils delicious and ready to be tossed into salads or bowls.
Provided by Jeanine Donofrio
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- Cook the lentils: In a medium saucepan, combine the lentils and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. Drain any excess water, let cool. Use in any recipe that calls for cooked lentils.
- Make the Lemon-Herb Dressing: Transfer the cooked lentils to a medium bowl. Stir in the lemon juice, olive oil, salt, mustard, and pepper. Stir in the parsley and red pepper flakes, if using. Serve as a side dish or store in the refrigerator for up to 5 days.
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- Fill a medium-to-large saucepan with water, leaving several inches of room at the top. Bring it to a boil over high heat.
- Meanwhile, sort through your lentils for debris. I do this by slowly pouring the lentils into a fine-mesh sieve, keeping a careful eye out for any tiny rocks or extraneous materials. Sift through the lentils with your fingers to make sure you didn’t miss anything. Then, rinse your lentils under running water until the water runs clear. Set aside.
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- Rinse the lentils. Place the lentils in a strainer or colander. Pick over and remove any shriveled lentils, debris, or rocks. Thoroughly rinse under running water.
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