How do you cook lentils?

Generally speaking you cook them just like you would with rice. 1 part lentils, 2 parts liquid, bring to a boil, reduce heat and simmer 20 minutes or so until liquid is absorbed. Longer with more liquid if you want super soft lentils. I like them to have a texture more like beans.

I use them to replace beans and/or rice in recipes. I add them to soups. I add it to stuffing mixtures for everything from cornish hens to bell peppers. They're excellent for nutrition and filling you up and personally they don't mess with my GI track like many beans do.

A bit of broth, along with some diced onions. When they're about done, toss in some cilantro and diced tomato.

Also, your mileage may vary, but they give me some wicked gas. It's AWESOME!

My mom makes a delicious lentil soup. When I asked for the recipe she told me she just uses the one on the lentil package. lol. I still have never made it, but that is sounding really good right about now. I'm not sure the calories/nutrition since she puts ham in it, but I'm sure you could leave it out. It freezes well too.

When I buy lentils the bag usually has a recipe on the back and I have tried it a few times and it worked out great. I also like to make a lentil and turkey sausage soup. Basically it is broth ( I usually use a low sodium chicken). lentils, carrots, celery, onion, diced turkey sausage. I use herbs and seasonings I like ie basil, rosemary, thyme, etc.

its really nice boilled with some bouillon and chopped onions and eaten with rice, you can even add potatoes and depending on how much water you use you can have it as a soup or as a curry, even add it to a curry, i find the water evaporates quite alot so the thinkness can vary.

1/3 c. lentils to 1 c. water seasoned with your choice of seasonings...Bring to boil, reduce to simmer about 20 minutes or until done to taste....Red lentils are much tastier then the regular brown ones...Good luck on your journey..!!.. :flowerforyou:

bump

Red lentils are smaller and cook softer; I make extra reds and use them in place of bread crumbs in meatloaf. Green puy lentils are bigger and have a firmer texture; I like to make them with diced onion, peppers and garlic in broth. They're also good in beef barley soup and vegetable soup.

Very easy to cook. This is one of my go-to winter recipes!

Soak the lentils overnight (one standard bag or around 16 oz.)
After the lentils are done soaking remove excess water
Saute chopped white onions and carrots and/or celery with 3 tbsp of olive oil.
Saute until the onions are translucent.
Add lentils, 2 tbsp tomato paste (canned), and cover with water (ideally the water will be at least a few inches higher, but this also depends on how watery you like your soup)
Stir in 2 chicken bouillon cubs (taste to check -- you can always salt a little more or add more bouillon as the soup cooks if necessary)
Bring water to boil, then allow to simmer until cooked (usually 45 minutes to an hour -- taste to check). Stil occassionally while simmering.

This will yield 6 decent sized bowls (can be frozen if you don't plan to eat that week -- freeze in glass!). It is good to pair with a half serving of whole wheat pasta elbows.

Nutrition per bowl (w/o pasta): Amount per Serving
Calories : 236
Total Fat 10.35g
Saturated Fat 1.44g
Cholesterol 0mg
Total Carbohydrate 30.65
Dietary Fiber 7.17g
Sugars 4.56g
Protein 9.54g

I absolutely love lentils! I eat them frequently!

A few basics. There are three basic types of lentils - brown lentils, French lentils, and red lentils. The brown and the French CAN be interchanged in a pinch, but never sub the red for the others. Red lentils cook down very soft and are perfect for creamier textured soups. Browns and Frenches hold their shapes well, the French even more so than the brown ones.

My absolute all time favorite lentil dish is a Lebanese lentil and rice dish called mujaddara. I have my favorite recipe here on my blog: http://vegancajun.blogspot.com/search/label/lentils.

I also like to use lentils as taco filling. First you cook them in liquid until they are soft, then season them with all sorts of seasonings such as cumin and oregano. This is a recipe I've used in the past: http://www.epicurious.com/recipes/food/views/Spiced-Lentil-Tacos-351390. I use this recipe http://reducefootprints.blogspot.com/2009/03/vegan-recipe-taco-seasoning.html instead of a packaged taco seasoning that may have MSG and other preservatives and wayyyy too much salt.

Here's another website with more yummy recipes. http://www.huffingtonpost.com/2011/11/01/lentil-recipes_n_1070678.html#s448505&title=French_Lentils_With

Lentils are very versatile and delicious. I even made a lentil walnut loaf the other night, being quite wary about it, but it was delicious and my whole family (omnivores who look askance at their vegan mom sometimes) gobbled it down.