Simple Brown Lentils
Serves 615 mins prep60 mins cook
A simple recipe for brown lentils, perfect for making in big batches and keeping in the fridge to add to salads or as a side to roasted vegetables. Inspired by European New Year traditions for good luck, these lentils are made soft enough for kids.
0 servings
What you need
Instructions
Ideally soak brown lentils overnight or for 4 hours with a splash of apple cider vinegar and a kombu sheet for extra digestion points. Strain the soaked lentils, then add them to a large pot and cover with 4-6 cups of water. Add bay leaves, the quartered 1/2 onion, 1 clove of garlic (you could also add chopped carrot and celery for additional aromatics), and a good amount of sea salt. Bring the mixture to a boil, then reduce heat to a simmer and cover the pot. Cook for about an hour, stirring occasionally. The lentils should be tender and soft but not mushy. If the liquid runs out during cooking, add more water to keep the lentils submerged. Once cooked, strain any excess liquid and remove from heat. Stir in 1/4 cup of olive oil and season with more salt and pepper as needed. Serve with fresh lemon and top with parsley. These lentils can be refrigerated for up to a week.View original recipe