Lentils are the most versatile legumes. Almost every culture has their own variation on how to prepare lentils. Other people make them into a soup, some make them so that they have a thicker consistency to be paired with rice and some make a refreshing salad. However you decide to prepare these ancient legumes, I’m sure you will find them satisfying. In our household, we are making a conscience effort to introduce more vegetarian meals every week. This gives me the incentive to create new recipes with staples such as lentils. Below is my latest variation of the lentils.
2 cups of lentils
4 cups of cold water
3 celery stalks, chopped
1 cup of baby carrots, chopped
1 onion, diced
3 garlic cloves, diced
1 tbsp paprika
1 tbsp turmeric
1 tbsp mint
1 cube of chicken or vegetable stock
1 cup of tomato juice
4 cups of boiled water
2 tbsp olive oil
1. In a large stock pot, place the lentils in the cold water. Bring to a boil for 15 minutes.
2. After 15 minutes, most of the water will be soaked up by the lentils. Add the veggies, tomato juice and seasoning, except for the cube of stock, salt and pepper. Lower heat and allow to simmer for 5 minutes.
3. Slowly add the 4 cups of boiled water and cube of stock. Stir and continue simmering for 30 minutes.
4. Lastly, add the olive oil, salt and pepper. Turn off the heat. Stir together and let sit for 10 minutes.