Lazy lentils

Lazy lentils

By
From
Green Kitchen At Home
Makes
800g
Prep
25 mins
Photographer
David Frenkiel

We tend to cook double or triple portions of lentils, just like with quinoa, rice and other grains and pseudo-grains, and store them in glass jars in the fridge so we always have a healthy protein source quickly available. Lentils have that magical ability to turn any light side dish into a proper meal. Topping a soup with lentils and chopped pumpkin seeds always makes it more filling, they add sustenance to any salad and body to burgers.

Black lentils are our favourite for this type of recipe as they stay intact and can be stored without going mushy, but green or brown also work well. Red and yellow lentils are more appropriate for soups and stews.

Ingredients

Quantity Ingredient
400g beluga, puy or green lentils, rinsed
1.5 litres water

Method

  1. Place the lentils and 1.5 litres of water in a large saucepan, cover and bring to the boil, then reduce the heat and simmer for 20–25 minutes or until the lentils are tender. Drain and set aside to cool.
  2. Store the lentils in the fridge in an airtight container and they will keep for up to 1 week. Alternatively, freeze them.

Tip

  • You can flavour the lentils by adding a few bay leaves during cooking. Or try cooking them in vegetable stock.
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