Lentils have been a year-round staple in my pantry for many years. Different from other pulses (the dried seeds of legumes), lentils cook fairly quickly and require no overnight soaking, which makes them ideal for busy weeknight meals. Their versatility allows them to be used in salads during the warmer months and in hearty casseroles and soups in the winter. In addition, their nutritional value sets them apart as a great plant-based protein alternative — high in fiber, folate, thiamin and iron.
After cooking lentils for many years, I have found that the best way to prevent them from getting mushy or drying out is to bring them to a rapid simmer and then reduce the heat to low for the rest of the cooking. Not convinced yet? What about adding your favorite ingredients and seasonings? Lentils have been enjoyed in several cuisines around the world for centuries, so now it is time to make this nutritious pulse your own.
Servings: 8 to 10