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
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.)
