How to cook lentils
1 small carrot
1/4 onion
1 clove (optional)
1/4 teaspoon salt
1. Rinse lentils in a colander, removing any dried up lentils or stones.
2. Place lentils, water, bay leaf, carrot, onion, clove (if using) and salt in a small pot. Bring to a boil over high heat. Reduce heat to low and simmer partially covered for 15 to 20 minutes until the lentils have softened, but still have a bite. Drain, discard bay leaf, onion, carrot and clove. Enjoy.
Tasty tips
--If you want to kick it up a notch, simmer lentils in a flavorful liquid such as stock, beer, wine or even water flavored with diced onion, peppercorns and a bay leaf.
--To stop lentils from cooking or to cool them quickly for a salad, rinse them under cold running water.
--Cooked lentils will last up to one week covered in the fridge, or they can be frozen for up to two months.
--Using 1 cup of dried lentils will yield 2.5 cups of cooked lentils.
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)
