Perfect lentils
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 174, total fat 1 G., saturated fats 0 G., proteins 12 G., carbohydrates 32 G., fiber 5 G., cholesterol 0 mg, sodium 134 mg, sugar 1 G.
Calories 174, total fat 1 G., saturated fats 0 G., proteins 12 G., carbohydrates 32 G., fiber 5 G., cholesterol 0 mg, sodium 134 mg, sugar 1 G.
Unlike other legumes, lentils don't require soaking, making them the perfect ingredient for a quick, healthy midweek dinner. To ensure lentils (any kind) are tender but not mushy, it's important to simmer them gently and resist the urge to stir! This recipe works equally well with green, brown, or black (beluga) lentils, but isn't suitable for red and yellow varieties, which tend to cook more quickly.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup green, brown or black lentils, rinsed and sorted
- Half a small onion
- 1 clove of garlic
- 1 bay leaf
- Coarse salt and freshly ground black pepper
We recommend
Recipes with similar ingredients: lentils, bay leaf, carrot, celery, wine vinegar
Cooking the dish according to the recipe:
- Place the lentils, onion, garlic, and bay leaf in a medium saucepan and cover with cold water to a depth of about 3 inches (see Note). Bring to a boil over high heat, then reduce the heat and simmer, uncovered, until the lentils are tender, about 22-26 minutes.
Note
Add more flavor by replacing the water with vegetable or chicken broth, or by simmering the lentils with fresh herbs (thyme, oregano, or dill). - Remove the onion, garlic, and bay leaf from the pan, then drain the lentils. Season with salt and pepper and serve as a simple side dish. Or store in the refrigerator for use in salads or with rice in pilaf.
- Submission option:
Sauté 1/3 cup each of finely diced carrots, celery, and onion in 1 tablespoon extra-virgin olive oil over medium heat, stirring occasionally, until the vegetables are tender, about 4 minutes. Gently stir the vegetables into the cooked lentils along with 2 tablespoons red wine vinegar, 2 tablespoons olive oil, and 2 teaspoons coarse salt.
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