What's in the fridge?

One of the cheapest, most long lasting ingredients you can find in the grocery store are lentils.

So, it makes sense to know how to cook these to perfection in case that’s all you got left in the pantry.

Below, you’ll find the simple 1,2,3, on making dried lentils. Of all the beans, they take the least amount of time, ready in just 25 minutes or so- with no soaking required.

After you make them, you can eat them in tacos, soup, or a salad.

I used these lentils for a Greek Island Lentil Salad.

I hope you add this simple cooking technique to your repertoire so you can always turn this cheap ingredient into a delicious and nutritious meal.

People who live long eat ½ to 1 cup of cooked legumes, like these lentils, a day.

So, get eating if you want to live to 100!

1 cup will serve 3-4 people. Rinse them and remove any stones if you find them. Usually, there aren’t any, but its good to check.

In a small saucepan with a lid, add water to cover lentils by 1 inch. Some will float, thats okay. Add a bay leaf if you like. Bring to the boil. Then, cover with a lid, lower heat to simmer and cook 25-30 minutes. Add water if it gets dry.

Taste test. The only way to know if they are cooked is to taste them. They should easily smash in between your fingers. Turn off heat when done and let sit to cool. Your lentils are ready. They will keep 1 week at least in the fridge.