They are a bean and there are different varieties of them. Different types get cooked in different ways, and different cultures cook them in different ways.
There are people on this forum that do not like them, but I'm not going to call them out! I'll let them speak for themselves.
Clean them like you do beans. You can soak them, or not. Cook them on the stove top until they are tender, about half an hour. I always added onion, celery, carrots, spices including bay leaf, garlic and more. I think some people add tomato, but I don't remember making them that way. I eat them with a little vinegar poured into the bowl when I eat them.
If you buy a 1 pound bag of them in the store, there are recipes on the back. I have known vegetarians who make a lentil loaf with them, although I've never had it. I think they are popular with vegetarians, but I'm not a vegetarian. I have added sausage to mine, such as Hillshire farms, cut into pieces. They can be added to salads and use other ways. The link below has some other recipes.
https://www.loveandlemons.com/how-to-cook-lentils/
How to Cook Lentils
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Serves 4 to 6
This is my go-to method for cooking lentils. Once your lentils are cooked, try the tangy marinade that makes the lentils delicious and ready to be tossed into salads or bowls.
Ingredients
Cooked Lentils
- 1 cup uncooked French green or black lentils
- pot of water
Lemon-Herb Dressing, optional
- 3 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sea salt
- ¼ teaspoon Dijon mustard
- freshly ground black pepper
- 1/2 cup chopped parsley
- pinches of red pepper flakes, optional.
Instructions
- Cook the lentils: In a medium saucepan, combine the lentils and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. Drain any excess water, let cool. Use in any recipe that calls for cooked lentils.
- Make the Lemon-Herb Dressing: Transfer the cooked lentils to a medium bowl. Stir in the lemon juice, olive oil, salt, mustard, and pepper. Stir in the parsley and red pepper flakes, if using. Serve as a side dish or store in the refrigerator for up to 5 days.
Notes
Yields 2 1/2 cups cooked lentils.
