Healthy, Hearty Lentils
If you don’t already use lentils in your cooking, here are some compelling reasons to start: they are highly nutritious, packed with protein, inexpensive, and easy to cook. Throw in how delicious and versatile they are – as evidenced by how many cuisines around the world incorporate lentils into their dishes – and you run out of reasons to bypass them in the grocery store. We love using lentils in vegetarian chili, stews, and soups during colder months, but we also use them in side dishes (like dal or as an accompaniment to salmon) or in salads throughout the year.
There are many lentil varieties, but the most common you’ll see in recipes are brown lentils, French lentils, or red and yellow lentils.
- Brown lentils are the brownish or greenish lentils that are the easiest to find in grocery stores. They are great for stews and soups since they keep their shape well.
- French lentils (du Puy) take the longest to cook and are a little more difficult to find, but they hold their shape best and are delicious.
- Red or yellow lentils are often used in dal. They cook quickly (around 15 minutes) and break down more than other types of lentils, yielding a more creamy texture.
Braised Lentils
This recipe from Mark Bittman’s How to Cook Everything is a flavorful, easy way to cook lentils. You can add different spices for variations, or use as a base for cooked rice, roasted veggies, or even browned bacon.
- 2 Tablespoons extra virgin olive oil
- ½ onion, chopped
- 4 celery stalks, chopped
- 1 carrot, chopped
- 2 teaspoons minced garlic
- 1 bay leaf
- ½ cup dry white wine (you can substitute with vermouth)
- 2 cups chicken, beef, or vegetable stock
- 1 cup dried brown lentils, washed and picked over
- Salt and freshly ground pepper
- Chopped fresh parsley for garnish
1. Heat the oil over medium-high heat. Add the onion, celery, and carrot. Cook, stirring occasionally, for about 5-7 minutes until the onion begins to soften. Add the garlic, and cook for another minute.
2. Add the bay leaf, wine, stock, and lentils. After bringing to a boil, lower the heat so the mixture is at a simmer, and partially cover the pot to cook for about 25-30 minutes. Stir occasionally, and add water if necessary. You want to cook the lentils until they are tender.
3. Add salt and pepper to taste. Continue to cook to desired tenderness. Remove the bay leaf, and sprinkle with parsley.
Enjoy!
Other lentil favorites: