Monday, April 8, 2013

Simple Lentils

Simple Lentils

3 cups cooked Lentils
1 tsp Salt
1 Tbsp dried Parsley (or 1/4 cup or more fresh chopped)
1/2 tsp dried Oregano (or 1 Tbsp or more fresh chopped)
1/2 tsp Turmeric
1/4 tsp ground Coriander
1/8 tsp Cumin
1/4 cup Extra Virgin Olive Oil

If available, add chopped fresh herbs and tomatoes (or sundried tomatoes, or, if serving hot, tinned tomatoes).

Stir everything together; taste; increase seasonings and olive oil according to your liking.

Serve hot or cold.


To cook Lentils:

Sort through 2 cups (1 lb) dried Lentils to pick out foreign matter.
Put the lentils and 4 cups of water in a large bowl.
Cover with a towel or plate and soak for 8 -12 hours or overnight.
Drain and rinse.
Put the soaked and drained lentils and 4 cups of fresh water in a pot and bring to a boil.
They won't take long to cook, so keep a close eye on them once they come to boil and take them off the heat as soon as they are tender.
The lentils are now ready to use in a recipe. They won't taste of much but don't worry, the flavor will come out when they are combined with other ingredients.

Obviously the quantities can be halved or doubled etc; excess cooked lentils can be refrigerated or frozen for later use.
Yields 5 cups, maybe a little more, of cooked lentils.

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