Dried lentils are easy to cook.
Lentils are a type of legume that originated in the Near East and Middle East, specifically around the Greek isles and the Mediterranean Sea. Lentils are a staple of the classic Mediterranean diet and have a variety of cooking methods. Dried lentils are used more often than fresh in the United States, because they are easier and less expensive to transport. The key to cooking is to rehydrate the seeds so that they are moist and soft rather than hard and difficult to eat. Dried lentils can be the base for many different recipes or eaten alone.
Instructions
1. Measure the amount of lentils that you want to make. The amount of lentils doubles once it cooks, so 1/2 cup of dried lentils makes one cup of cooked lentils. Place the desired amount into a colander.
2. Pick through the lentils and remove any rocks or misshapen lentils from the colander. Rinse the lentils with water to remove any dirt and dust from the lentils.
3. Fill a saucepot with twice as much water as you have lentils. Always use a two-to-one ratio when cooking lintels.
4. Heat the lentils over medium to high heat until the water starts to boil. Stir the lentils every few minutes to prevent sticking.
5. Lower the heat to medium-low after the water starts to boil. Keep the lentils simmering, but do not allow them to reach a rolling boil again. Cook the lentils for 15 to 30 minutes, or until soft. Old lentils will take much longer to cook than new. Test the lentils for doneness by fishing one or two out with a spoon and eating them. If they are soft, then the lentils are done.
6. Add salt, pepper and other seasonings once the lentils are fully cooked. You can season lentils with nearly any spice, such as red pepper, ginger, coriander, basil, all spice and lemon pepper. You can also flavor the lentils with vinegar, lemon juice or oil.
7. Serve the lentils as a soup, with rice or drain the lentils and serve it with lettuce for a salad.
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