I love lentils. They come in a variety of colors and textures, are very affordable, and are environmentally friendly. All that, and if you know how to cook them properly, they can be incredibly delicious. This lentil recipe yields perfectly cooked lentils, every time.
Along with their legume cousins, black beans and chickpeas, lentils are one of my favorite plant-based sources of protein. The beauty of lentils is that they cook quickly (in about 20 minutes), unlike beans, which need to be cooked for a few hours on the stove. Their quick cook time is a major selling point for me because I’m usually pressed for time before dinner.
If you’re trying to eat better, just add more lentils. They work well in salads, side dishes, soups (like the renowned lentil soup), and even with pasta. Lentils typically make excellent leftovers because they continue to absorb nearby flavors as they rest.
I wanted to share a guide on how to cook lentils because I have so many recipes with them on the blog. I’ve improved my method over the years, and I believe you’ll like this approach. Here we go!.
I use a slightly different method than the recipes printed on the packages. I hope you’ll agree that it’s even better because it’s quicker!
4) Add some flavor boosters, if you’d like.
Add some salt, perhaps a bay leaf, and perhaps a whole, peeled garlic clove. It’s a common misconception that adding salt to beans or lentils while they’re cooking will prevent them from finishing, but salt actually enhances their flavor.
3) Once the water is boiling, add the lentils.
Reduce the heat as necessary to maintain a lively simmer. No need to cover the pot because I like to watch them
This recipe for seasoned black lentils is a delicious method for preparing lentils, simmering them in broth with garlic and herbs. Great as a side or in salads!.
Before we begin, here are some lentil facts: What are black lentils, and how are they different from other varieties of lentils? Black lentils, also referred to as Beluga lentils, are small and dark in color. They look and cook similar to French lentils. Black lentils maintain their shape when cooked, unlike other varieties of lentils like brown or red lentils. To put it another way, they don’t become mushy like they do in our Masoor Dal (Indian Red Lentils). Because they maintain their lentil shape, they’re excellent in salads and as a side dish.
Alex and Sonja, self-declared lentil experts, are here to assist if you have a bag of black lentils and are unsure of what to do with them. We have a ton of recipes for lentils, including our best damn lentil soup (which lives up to its name!). Lentils are prepared both in the Instant Pot and on the stovetop. This seasoned black lentils recipe is a simple way to cook them, and seriously tasty, as they’re inexpensive and a healthy plant-based protein. Use it as a side dish, an ingredient in salads, or to assemble quick bowl meals. Ready to get cooking?.