Lentils
Ingredients
- 1 cup / 200g lentils (whole, not split) green, brown, De Puy, beluga, etc.
- 1 tsp. fine sea salt
Directions
- Rinse lentils well, drain (if soaked overnight, drain and rinse). Place in a pot and cover with 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente!
Notes
Yields approx 2.5 cups / 625ml cooked lentils (depending on type)
