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.

Enjoy

To cook Lentils:

Sort through 2 cups (1 lb) dried Lentils to pick out foreign matter.

Rinse.

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.
Drain.
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.