Perfect Lentils Recipes
PERFECT LENTILS
Lentils don't require soaking like other dried legumes, making them ideal for an easy weeknight meal or pantry cleanout dish. The key to tender and intact (not mushy) lentils is to cook them at a gentle simmer -- and resist the urge to stir! The following method works equally well for green, French Le Puy, brown or beluga lentils. But it's not a good match for red and yellow lentils, which usually come split and cook faster.
Provided by Food Network Kitchen
Time 35m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Place the lentils, onion, garlic and bay leaf in a medium saucepan and cover with about 3 inches of cold water (see Cook's Note). Bring to a medium boil over high heat, then reduce the heat and very gently simmer, uncovered, until the lentils are tender, about 22 to 26 minutes. Discard the onion, garlic and bay leaf and then drain the lentils. Season with salt and pepper and serve as a simple side dish. Or refrigerate them unseasoned to keep on hand for topping salads or folding into rice for an easy pilaf.
- Serving Suggestion:
- Cook 1/3 cup each of small-diced carrots, celery and onions in 1 tablespoon extra-virgin olive oil over medium heat, stirring occasionally, until soft, about 4 minutes. Gently fold the vegetables into the cooked lentils along with 2 tablespoons red wine vinegar, 2 tablespoons extra-virgin olive oil and 2 teaspoons kosher salt.
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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.
- Once the water is boiling, add the rinsed lentils. Add the salt, and the bay leaf and/or garlic, if using.
- If you’re cooking red lentils, set the timer for 6 minutes. For regular green lentils, set the timer for 13 minutes. For black lentils, set the timer for 16 minutes. For French green lentils, set the timer for 18 minutes.
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