I think lentils are one of the most underrated foods! These little legumes are so inexpensive, easy to make, versatile, and have so much to offer us in the way of fibre, complex carbohydrates, high-quality protein, and nourishing minerals. What’s more, growing them helps to fix nitrogen in the soil, so they’re good for us AND the planet!
Adding salt towards the end of cooking will prevent the lentil skins from getting tough and ensure an even tenderness. If you forget and add salt the beginning, no big deal – just don’t forget to add it all! An under-seasoned lentil makes everyone sad.
Good Green Lentils
- 1 cup / 200g green lentils soaked for 8-12 hours, if possible
- 2 ½ cups / 625ml water
- ½ tsp. sea salt
- Wash lentils well, drain and rinse until water runs clear. Place in medium saucepan and cover with the water. Bring to a boil, reduce to simmer and cook covered for about 15 minutes. Add the salt, stir and continue to simmer covered, until the lentils are tender, about 5 more minutes (cook times will vary for raw vs. soaked lentils). Drain and rinse.
- Say thank you and enjoy immediately, store leftovers in an airtight glass container in the fridge for up to six days.
Makes about 2 1/2 – 3 cups