Cooked Lentils Recipe

This simple lentil dish can be served by itself or easily turned into a lentil salad.



From "Vegetable Literacy"
May/June 2016

  • Black lentils
    Cooked lentils make a great dish by themselves, but they can also serve as a base for additional ingredients.
    Photo by Fotolia/fieryphoenix
  • Black lentils

Total Hands-On Time: 1 hr 30 min

Preparation Time: 1 hr

Cook Time: 30 min

This basic method of cooking lentils makes a perfectly good dish on its own with the addition of butter or olive oil, the aromatic grind of pepper and maybe a favored herb, such as thyme or parsley. But this is also how you start out if you are making another dish, such as lentil salad.

Although many cooks skip soaking lentils because they believe they cook quickly enough without it, I always prefer the results when I have soaked them. The exception is Indian red lentils. Because they are split, they cook very quickly without soaking, turning to mush before you know it.

Ingredients:

• 1 cup lentils, such as German brown, beluga (black), LePuy, Pardina or other type
• 1 tablespoon olive oil
• 1⁄2 onion, finely diced
• Scant 1 tablespoon tomato paste
• Sea salt

Instructions:

1. Rinse lentils. Cover with boiling water and let stand for an hour or more. Or cover generously with cold water and let soak overnight. Drain before cooking.

2. Warm oil in a saucepan over medium-high heat. Add onion and cook, stirring frequently, until it begins to color and smell good, about 5 minutes. Stir in tomato paste and mash it around the pan for a minute or so, then add lentils, 3 cups water and a scant 1 teaspoon salt.

3. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes. Take a taste. They should be tender but still hold their shape. If not, cook them until they are done, then drain them. You can use the lentils right away, or let them cool in their liquid, cover and refrigerate for up to 5 days.

Get more recipes for summer produce in Super-Easy Summertime Vegetable Recipes


Deborah Madison, the author of more than 10 cookbooks filled with recipes for glorious seasonal produce, has lately trained her attention on plant families. In Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes, from which this article is excerpted, she explores ingredients as members of 12 families, discovering how developing an understanding of how plants relate to one another botanically helps her use plants more effectively in the kitchen. Filled with fascinating new insights for any vegetable-loving cook, this wonderful book is available in our store: Vegetable Literacy


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