How To Cook Lentils Perfectly Food

HOW TO COOK LENTILS PERFECTLY (NOT MUSHY)

How to Cook Lentils Perfectly (Not Mushy) image

Learn how to cook lentils perfectly - it's easy! Watch my quick video above to see how I make them. Then use them in a variety of healthy, delicious recipes.

Provided by Lisa Bryan

Time 30m

Number Of Ingredients 4

Ingredients

1 cup lentils
4 cups water
1 bay leaf
1 small piece kombu ((approx 3-4 inches))

Steps:

Rinse the lentils in a fine mesh sieve under the faucet. Inspect the lentils and remove any bad lentils or small stones.
Add the lentils, water, bay leaf and kombu to a pot. Bring the pot to a boil, reduce heat to a very low simmer, cover the pot with a lid and cook for 20-30 minutes or until tender but not mushy.
Drain the lentils, remove the bay leaf and kombu and serve.

Nutrition Facts : ServingSize 0.5 cup, Calories 135 kcal, Carbohydrate 23 g, Protein 9 g, Sodium 13 mg, Fiber 11 g

HOW TO COOK LENTILS PERFECTLY

How to Cook Lentils Perfectly image

Learn how to cook lentils so you can add these nutritious, affordable, tasty legumes to your everyday routine. It's so easy-learn from these step-by-step directions.

Categories dinner side dish

Time 25m

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 c. dried lentils
2 bay leaves
Kosher salt and freshly ground pepper

Steps:

Rinse the lentils in a fine mesh sieve and pick out any small stones or debris.
Combine the lentils, bay leaves, 3 cups water and a generous pinch of salt in a large saucepan. Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 20-25 minutes.
Drain the lentils, discarding the bay leaves, and season with salt and pepper to taste. Use in any recipe that calls for lentils.

PERFECT LENTILS

Perfect Lentils image

Lentils don't require soaking like other dried legumes, making them ideal for an easy weeknight meal or pantry cleanout dish. The key to tender and intact (not mushy) lentils is to cook them at a gentle simmer -- and resist the urge to stir! The following method works equally well for green, French Le Puy, brown or beluga lentils. But it's not a good match for red and yellow lentils, which usually come split and cook faster.

Provided by Food Network Kitchen

Time 35m

Yield 3 cups

Number Of Ingredients 5

Ingredients

1 cup green, French Le Puy, brown or beluga lentils, rinsed and picked over
1/2 small onion
1 clove garlic
1 bay leaf
Kosher salt and freshly ground black pepper, optional

Steps:

Place the lentils, onion, garlic and bay leaf in a medium saucepan and cover with about 3 inches of cold water (see Cook's Note). Bring to a medium boil over high heat, then reduce the heat and very gently simmer, uncovered, until the lentils are tender, about 22 to 26 minutes. Discard the onion, garlic and bay leaf and then drain the lentils. Season with salt and pepper and serve as a simple side dish. Or refrigerate them unseasoned to keep on hand for topping salads or folding into rice for an easy pilaf.
Serving Suggestion:
Cook 1/3 cup each of small-diced carrots, celery and onions in 1 tablespoon extra-virgin olive oil over medium heat, stirring occasionally, until soft, about 4 minutes. Gently fold the vegetables into the cooked lentils along with 2 tablespoons red wine vinegar, 2 tablespoons extra-virgin olive oil and 2 teaspoons kosher salt.

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