Lentils

Lentils

Tender, evenly cooked lentils that hold their shape, ready for salads, soups, or simple sides.

Total 30 min Makes 4 servings Calories 180/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This method covers rinsing, sorting, and gently simmering lentils so they cook through without turning mushy or splitting apart. A bay leaf and a few aromatics infuse subtle flavor while the lentils simmer, and a pinch of salt added near the end keeps the skins intact. Use this basic technique as a base for grain bowls, soups, or a quick side dish.

Ingredients

  • 1 cup dried lentils, rinsed and sorted
  • 3 cups water or broth
  • 1 bay leaf
  • 1/2 small onion, peeled and halved
  • 1 clove garlic, smashed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, plus more to taste
  • black pepper, to taste

Method

  1. Rinse the lentils in a fine-mesh strainer under cold water, picking out any shriveled lentils or small stones.

  2. In a 6-quart saucepan, combine the lentils, water or broth, bay leaf, onion halves, garlic, and olive oil.

  3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low so it simmers gently.

  4. Cover partially and simmer until the lentils are tender but still hold their shape, stirring occasionally.

  5. Stir in the salt during the last 5 minutes of cooking so the lentils absorb seasoning without toughening.

  6. Drain any excess liquid if needed, then remove and discard the bay leaf, onion halves, and garlic clove.

  7. Season with black pepper and additional salt to taste before serving.

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    Lentils

    This method covers rinsing, sorting, and gently simmering lentils so they cook through without turning mushy or splitting apart. A bay leaf and a few aromatics infuse subtle flavor while the lentils simmer, and a pinch of salt added near the end keeps the skins intact. Use this basic technique as a base for grain bowls, soups, or a quick side dish.

    30 min 4 servings 180 cal

    Ingredients

    • 1 cup dried lentils, rinsed and sorted
    • 3 cups water or broth
    • 1 bay leaf
    • 1/2 small onion, peeled and halved
    • 1 clove garlic, smashed
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt, plus more to taste
    • black pepper, to taste

    Method

    1. 1

      Rinse the lentils in a fine-mesh strainer under cold water, picking out any shriveled lentils or small stones.

    2. 2

      In a 6-quart saucepan, combine the lentils, water or broth, bay leaf, onion halves, garlic, and olive oil.

    3. 3

      Bring the mixture to a boil over medium-high heat, then reduce the heat to low so it simmers gently.

    4. 4

      Cover partially and simmer until the lentils are tender but still hold their shape, stirring occasionally.

    5. 5

      Stir in the salt during the last 5 minutes of cooking so the lentils absorb seasoning without toughening.

    6. 6

      Drain any excess liquid if needed, then remove and discard the bay leaf, onion halves, and garlic clove.

    7. 7

      Season with black pepper and additional salt to taste before serving.