How to cook Lentils, Red Split and Yellow

Ingredients

FOR COOKING THE LENTILS

  • 1 cup dry split red lentils or petite yellow lentils
  • 3 cups water or vegetable broth

TO ADD FLAVOR (optional)

  • 3 tablespoons extra virgin olive oil
  • ⅔ teaspoon salt or more to taste
  • 2 twists black pepper
  • 2 bay leaves
  • 2 cloves garlic grated
  • 1 inch ginger grated
  • ½ teaspoon ground cumin
  • ¼ teaspoon red pepper flakes

Instructions 

  • Spread 1 cup dry lentils on a plate and scan them for small stones or debris that might hide between them.
    Transfer them to a sift and rinse them under running water.
  • Add them to a pot with 3 cups water or vegetable broth. Bring the water to a boil, lower the heat, and simmer gently for 5 to 15 minutes, depending on the texture you aim for.
  • If there's water left in the pot and the lentils are cooked, drain them in a sift.
  • MAKE IT A MEAL
  • Serve the lentils in a bowl, topped with hot aromatic oil, a squeeze of lemon juice, a dollop of yogurt, and fresh cilantro.
    Pair them with pita bread, naan, roti, or rice.
    To make the aromatic oil: While the lentils cook, heat 3 tablespoons extra virgin olive oil in a saucepan. Add 2 cloves garlic (grated), 1 inch ginger, ½ teaspoon ground cumin¼ teaspoon red pepper flakes.
    Fry the spices for 30 to 60 seconds without burning the garlic.
    Notes
Nutrition information is an estimate for 1 serving of cooked lentils out of 3 servings without toppings.
Calories: 237kcal, Carbohydrates: 41g, Protein: 17g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.1g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 646mg, Dietary Fiber: 21g, Sugar: 1g, Vitamin A: 34IU, Vitamin B6: 0.4mg, Vitamin C: 3mg, Vitamin E: 0.3mg, Vitamin K: 4µg, Calcium: 48mg, Folate: 320µg, Iron: 5mg, Manganese: 1mg, Magnesium: 85mg, Zinc: 3mg
STORAGE & MAKE AHEAD
Make ahead: lentils are excellent for make-ahead and meal-prep recipes as they keep well for up to 4 to 5 days in the fridge and for months in the freezer.
Refrigerator: Keep leftovers in an airtight container in the fridge for 4 to 5 days.
Freezer: Let the lentils cool down completely, transfer them to a freezer-friendly container, and freeze for up to 3 months.
Thaw & Reheat: Defrost the lentils in the fridge over several hours or overnight. Reheat in a saucepan on the stovetop, adding a dash of water. Or do so in the microwave at full powder for a couple of minutes.