BOILING LENTILS RECIPES

BOILED LENTILS | MARTHA STEWART

Boiled Lentils | Martha Stewart image

Lentils can be cooked a day ahead. Cool and store them in their liquid. When ready to serve, reheat gently, drain, and serve.

Provided by Martha Stewart

Categories Lunch Recipes

Number Of Ingredients 6

Ingredients

1 pound French green lentils
1 large carrot, peeled, cut into thirds
1 stalk celery, cut into thirds
1 medium onion, peeled, halved
1 bay leaf
Salt

Steps:

Cover the lentils with water, and let them stand overnight. Drain. In a saucepan, combine ingredients; season with salt; add water to cover by 1 to 2 inches. Bring to a boil. Reduce heat to medium low; cook until the lentils are tender, 10 to 12 minutes. Remove from heat, and discard carrot, celery, and onion; drain and serve.

HOW TO COOK LENTILS PERFECTLY — EASY LENTIL RECIPE AND TIPS

How to Cook Lentils Perfectly — Easy Lentil Recipe and Tips image

Learn how to cook lentils so you can add these nutritious, affordable, tasty legumes to your everyday routine. It's so easy—learn from these step-by-step directions.

Provided by Kara Zauberman

Categories dinner side dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 c. dried lentils
2 bay leaves
Kosher salt and freshly ground pepper

Steps:

Rinse the lentils in a fine mesh sieve and pick out any small stones or debris. Combine the lentils, bay leaves, 3 cups water and a generous pinch of salt in a large saucepan. Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 20-25 minutes. Drain the lentils, discarding the bay leaves, and season with salt and pepper to taste. Use in any recipe that calls for lentils.

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