Today I’ll explain how to cook lentils without soaking and achieve perfect results.
The time we have in the kitchen is always limited, and we don’t always have two hours to soak the lentils or even overnight.
This is why I almost exclusively buy lentils from Castelluccio or Colfiorito, which are smaller in size and have a very tender and thin skin that not only reduces cooking time but also avoids soaking.
So let’s cut to the chase and prepare these lentils without soaking.
Oh boy, they’re good!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 7 oz lentils
- 1 carrot
- 1 celery
- 1 white onion
- 3.5 oz tomato puree
- 1 leaf bay leaf
- 2 cups water (or broth)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- 5.3 oz Basmati rice
Tools
- 1 Pot
Steps
Francy’s Tip: to cook the lentils without soaking, first wash them very well in cold water.
In a pot, add a drizzle of oil, finely chopped onion along with celery and carrot.
Add the lentils and toast them over high heat, add the tomato puree, one bay leaf, and two ladles of broth.Cook over moderate heat for the time indicated on the package.
Finish cooking by adding salt and pepper.Serve hot with white rice.
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FAQ (Frequently Asked Questions)
Can I use spices?
Sure, coriander, chili pepper, and even curry.
How do I store them?
In an airtight container in the fridge for one day.
Can they be frozen?
I don’t recommend it.
