video password: RYW
quantities for different serving sizes
You can easily increase or decrease this recipe without really having an impact on the cooking time.
Definitely! If you’re going to the trouble of cooking lentils make a big batch and keep them in the fridge to eat over a week or even longer.
variations for dietary requirements & fun
gluten-free – Make sure you use a gluten-free soy sauce such as tamari.
carnivore – Lentils love pork products so feel free to serve with proscuitto, jamon or even some cooked bacon.
mushy lentils – Some lentils fall to mush very easily so you need to keep an eye on them. Next time only cook until they are al dente – so tender but still a little firm. The other option is to seek out French-style green lentils (also sometimes called puy lentils) or Italian castellecircco??? lentils. Both of these more expensive lentils have the advantage of not falling apart even when over cooked a little.
lentils taking forever to cook – The cooking time will vary greatly depending on the type of lentil and how long they’ve been sitting around for. I’ve also noticed that the less water you have available, the longer they take to cook so be generous with the water. You don’t need as much as you would for pasta but make sure your lentils have space to swim freely.
bland – Lentils need generous seasoning which is why we’re using soy and vinegar. Feel free to add more. And don’t forget the salt.
no sherry vinegar? – No problem. Any wine vinegar including balsamic will work here or even lemon juice.
crunchy lentils – Just means your lentils are undercooked. You could pop them back in the saucepan with more water or just chalk it as a lesson for next time.
burning on the bottom – Not enough water. Quick add some.
While I’m happy to eat them on their own straight out of the fridge, think of lentils as your new carb-substitute.
For breakfast they’re great with a little wilted spinach or fried eggs
Excellent. Will keep happily in the fridge for a week or two ready to reheat whenever.