Tuesday, August 16, 2011

Basic Preparation of Lentils


We're eating a lot of lentils recently, and I'm about to post a rough recipe and a short video on making lentil tacos (and taco shells!), so here's the basic how-to with "those smushed things," as Bean calls them!

1 1/4 cup lentils  (I use the greenish brown variety)
1 3/4 cup water or broth (I generally just use water)

While you're bringing the water/broth to a boil in a saucepan, sort, rinse, and drain your lentils.  (Sorting entails getting out obviously-deformed lentils, rocks, clumps of dirt, etc.)

When the liquid is boiling, stir in the lentils.

Return everything to a boil, then cover reduce heat and simmer until tender (about 20 minutes).  There will probably be a little water left in the bottom, that's fine.

Done.

In addition to the lentil tacos I'm about to post about, I've been throwing them over spaghetti with sauce.  We've been trying to find a way to have protein with our pasta (since we're trying to cut back on meat in general to save money and buy better meat when we do eat it), and the lentils work well.  In general, The Beast is extremely against meat substitutes and I generally agree.  Meat substitutes tend to be quite high in sodium, and not that tasty.

Rather than a meat substitute, we like to find recipes that highlight the flavor of whatever we're eating - not pretend we're eating meat when we aren't.

Photo Credit:  Maggie Hoffman on Flickr

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