How to cook lentils
Learning how to cook lentils is easy! The best part is that, unlike most dried beans, there's no pre-soaking required.
I know it's easy to buy canned lentils, but when you cook your own, you can control their doneness and texture. They can be cooked so that they have a bit of a bite (like al dente cooked pasta) or cooked until soft. Freshly cooked lentils also have a nutty flavor, something you won't get from the mushy canned variety.
The most common question I get about lentils is: "What's the difference between the different varieties of lentils?" The easiest answer is: If you're looking for a lentil to hold its shape, choose brown, green, black or Puy lentils. If you're looking for a lentil to add thickness to a recipe (think pureed lentil soup), choose red lentils; they turn to mush as they cook.
Lentils can be simmered in boiling water, but I like to add some flavor enhancements such as a piece of onion, a small carrot, a bay leaf and a clove. These additions will have you snacking on the lentils as soon as they are done.
Green Lentils
Serves 2 to 4
1/2 cup green dried lentils
1 1/4 cups water
1 bay leaf
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