ingredients magazine
cook lentil
next page
next page
cook lentils

Dry lentils can be cooked directly into soups, no pre-cooking required. By themselves, cook lentils much like rice, generally in a 1:2 ratio of grains to water. Packaged lentils will provide instructions, including ideal cooking times. Red lentils cook much faster than its green, brown and yellow peers.

Rinse lentils and screen for bits of rock or dirt that don’t belong on the table, and then add them with cold water to a stock pot over medium to medium-high heat. Bring to a boil, cover and turn heat down. Simmer over low heat for the prescribed amount of time, which is usually between 25 and 45 minutes depending on the variety.  Add salt to your lentils only in the last 15 minutes of cooking for best results. Serve warm or refrigerate for use cold in salads.
ingredients magazine slc
jessica belnap