A word about Lentils

Lentils are and have been one of my favorite foods since I was a little girl. The smell of lentils cooking brings back many memories and the same recipe has been part of my family for generations, a way to teach the young their first cooking lessons.

Lentils have an invaluable nutritional make up: high in protein, fiber and iron, and low in sugars and fat. There are many ways to cook this beautiful legume and there are different varietals to chose from.
The tiny orange colored Massor Dal lentils are quick cooking and use widely in Indian cooking. The brown lentils are easily found in grocery stores and are great for soups or salads and these are the ones I use the most.

Lentils cook fairly quick compared with other legumes or beans. I do, however, like to soak them for a couple of hours in cold water to speed up the cooking process. Even if you skip this step you will have them cooked in about 45 minutes.

If you plan to use them as part of a salad then make sure to cook them in a nicely flavored water (add salt, pepper, bay leaf and a whole garlic clove) which will enhance their flavor. In a 1-3 ratio (1 part lentils 3 parts water) boil for about 30-45 minutes based on how firm you like them.
For a "soup" or stew of lentils if you will put all the ingredients together and cook on medium for 45 minutes or depending again on how firm you like them.

The following recipes are very easy to make just be aware of the cooking time as that will determine how late you will be eating dinner!

Lentil Salad
1 cup brown lentils (soaked for a couple of hours or overnight)
3 cups of water
1 tsp salt
1 tsp black pepper
1 bay leaf
1 garlic clove, peeled and crushed

1 tbsp parsley, chopped
1 tsp mint, chopped
1/2 small red onion, small diced ***
1/3 cup diced cucumber
1 small diced radish ***
1 tbsp white wine vinegar
Salt and pepper to taste

Bring first 6 ingredients to a boil and cook until the lentils are tender, 30-45minutes. Mix all the following ingredients in a bowl and mix in the drained lentils when they are still warm but not hot. Let cool and correct the seasoning. Enjoy!
*** if you would like to take some of the spice from the onion soak (after diced or sliced) in salted water for 5 minutes, rinse and use.

My mother' Lentils
1 cup lentils
3 cups water
1 medium potato, small diced
1/2 medium onion, small diced
1 small tomato, small diced
2 garlic cloves, minced
1 tbsp cumin
1 tsp sweet paprika
1/2 tsp turmeric
1-1/2 tsp salt
1 tsp black pepper

Cook all the ingredients over medium heat with the lid half way on, mix a couple of time during cooking, for about 30-45 minutes or until the lentils are tender and "stewy"

By Paula Thomas