Here’s How to Cook Dry Lentils, great to eat as a side dish or to use as a base for preparing other dishes.
Lentils are a healthy, versatile product and I really like them, so I often prepare them. They are great in one-pot dishes with grains and vegetables, in meatballs and even in pasta.
You can find them ready, those in the box are very convenient but if we talk about taste… dry ones are truly delicious.
They usually don’t even need soaking, so compared to other dry legumes, they can be prepared quickly.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 14.1 oz dry lentils
- 2 tablespoons mixed vegetables for sauté
- 2 tablespoons extra virgin olive oil
- to taste rosemary
- to taste water
- to taste salt
Recommended Tools
- Pan 11 inches
How to Cook Dry Lentils
First, check the lentil package you’re using to see if they need soaking, usually it’s not necessary.
Pour the lentils into a bowl and cover them with water, stir well and discard the water. This operation serves to rinse the lentils from any impurities.
Put a drizzle of oil in a pan and sauté the mixed vegetables.
Add the lentils and let them season for a couple of minutes, then add a cup of hot water, chopped rosemary, and a good pinch of salt. Cook the lentils by adding more hot water as it evaporates.
The cooking time varies based on the size of the lentils; it may take 25 to 40 minutes. If the lentils you’re using are small, taste them after 25 minutes and decide whether to continue cooking or not. Once they are tender, adjust the salt, turn off the heat, and serve them hot.
