Lentils
Published Oct. 1, 2024
- Total Time
- up to 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- up to 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup whole brown, green or black lentils, picked through
- Salt
Nutritional analysis per serving (4 servings)
169 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 12 grams protein; 112 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, add enough water to cover the lentils by 1½ inches. Add a big pinch of salt. Bring to a rapid simmer over medium-high, then reduce heat to maintain a gentle simmer of slow bubbles. Cook until tender but not mushy, 10 to 30 minutes depending on type and age of lentils. Try one: It should have the texture of al dente pasta, mostly softened but with a little bite in the center.
- Step 2
Drain, rinse under cool water to remove exterior starch and shake excess liquid away before eating or storing for later.
Private Notes
Comments
I cook lentils with mirepoix. Gives them a great taste boost.
The key to great lentils: don’t boil them, don’t overcook them. And you can up their flavor by using stock instead of salted water. Then toss them with dressing and roasted vegetables for a nice salad, use them as a meat stand-in in a tomato sauce, chili or some such, esp together with walnuts. ¡Buen provecho!
Thank you. They're versatile. I like them as a small salad with vinegar and oil, thyme, shallot, S&P.
All you need to do is rinse the lentils and boil them for 10 - 20 minutes. No salt is needed at all.
Lentils and I have recently met. How do I know which ones need to soak and for how long? What does it mean to puck through. Thank you.
Red lentils are my go-to for making crackers: soak in water a few hours, rinse, put in blender with some AP flour or gluten-free or almond flour, baking powder, olive oil, seasonings of your choice and warm water to thin out a bit. Pour onto parchment lined cookie sheet which has had some avocado oil spread on it. I sprinkle pumpkin and sesame seeds on top swirling them into the lentil mix. Bake at 350 deg until golden brown. Remove from oven, cut into squares separating the pieces , lower oven temp to 250 deg and return until crackers are crispy. Bon Appétit
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