Did you know lentils can help lower cholesterol? Not only that, they are great for managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Lentils are also an excellent source of seven important minerals, our B-vitamins, and protein—all with virtually no fat. Give Lentils a try!
Ingredients
3 serving (1) Garlic Clove
3/4 teaspoons Salt, Kosher
2 cups Water, Drinking Water, Purified
1 cups French Green Lentils (dry)
Instructions
1. Measure the lentils into a strainer or colander. Pick over and remove any shriveled lentils, debris, or
rocks. Thoroughly rinse under running water.
2. Transfer the rinsed lentils to a saucepan and pour in the water. Add any seasonings being used,
reserving the salt.
3. Bring to a rapid simmer, then reduce heat: Bring the water to a rapid simmer over medium-high
heat, then reduce the heat to maintain a very gentle simmer. You should only see a few small bubbles
and some slight movement in the lentils.
4. Cook, uncovered, for 20 to 30 minutes. Add water as needed to make sure the lentils are just
barely covered.
5. Lentils are cooked as soon as they are tender and no longer crunchy. Older lentils may take longer
to cook and shed their outer skins as they cook. Strain the lentils. Return the lentils to the pan and
stir in 1/4 teaspoon of salt. Taste and add additional salt and seasoning as needed.
Storing cooked lentils: Cooked lentils will keep refrigerated for about a week. Season them with olive
oil, lemon juice, vinegar, fresh herbs, and eat them on their own. Lentils can also be added to soups,
salads, or other recipes.
