Lentils

Lentils are very possibly my favorite thing to eat. They're rich in fiber and protein and you can fit, like, ten thousand of them on a plate.  You really just can't go wrong by having a sack of dry lentils sitting somewhere in your cupboard.

Because guess what? Who the 'F' makes lentils? Chefs, that's who. 


Not only are they nutritious and E-Z to cook,  they're also

NUTRITIOUS AND E-Z TO COOK! GET SOME!


How to Cook Lentils


Start off your saute with some basic flavor enhancers:

Carrot
Onion
Celery
Garlic

ETC.

Saute your aromatics and then add a cup of well washed lentils. (These legumes are very small and it will be necessary to examine them closely before cooking to make sure they aren't just tiny pebbles, which has been known to happen!) 

At this point in the cooking you will need to make the choice of whether to use some type of broth, or just plain water to cook your lentils. Either is acceptable and any liquid will eventually get the job done, but be aware that the presence of salt in your cooking liquid will increase the time needed to fully cook your lentils. 

Spices!

My favorite spices to use with lentils are bay leaf, coriander, and turmeric, but the possibilities are literally endless. Mess around until you find something you like. The average authentic Indian dish has somewhere around 50 different spices in it, so you REALLY can't go wrong, even if you just put a little bit of everything into your stew!

Main Tips:

1. Saute aromatics THEN add the lentils and liquid. (2:1 liquid to dry lentils. If your liquid is gone and your lentils are still hard... add more liquid.)

2. Bring the liquid to a BOIL for at least 3 minutes before lowering to a SIMMER (aids digestion).

3. Season the lentils after they are cooked tender (about 30 minutes) and stir in a few tablespoons of some type of fat; Butter, yogurt, margarine, whatever. It gives the lentils a nice creamy mouth feel. A few drops of Worcestershire sauce can be nice as well.

ENJOY