preparing dry lentils

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I went back to my original post for this recipe on In Jennie’s Kitchen. Lord was I mess that week! The lesson here is this: if I was able to put up a pot of dry beans in the midst of tax season, receipts flowing freely form every crevice of my desk…with a one year old under foot, well then anyone can. And really, you’ll want to make these because it means you can make a vegetarian version of an Italian classic—meatballs, that will have any die-hard meat eater asking for more. You can also make these moist lentil burgers that my girls love—with crispy oven fries to boot!LentilCollage

A Simple Pot of Lentils

yields about 24 ounces cooked lentils

I prefer French or Eston lentils, but you can use this method to cook any variety. Another money saving tip is to buy them in the bulk food section of your local market or healthfood store. Oh, and don’t forget to use your homemade bouillon too.

1 cup uncooked lentils

3 cups vegetable stock

1 bay leaf

1 clove garlic, smashed

1 shallot, sliced

Salt and freshly ground pepper to taste

Add all ingredients to a 2 quart pot. Bring to a boil. Reduce to a simmer, and cook for 30 minutes, or until lentils are tender (cook a few minutes less if you prefer lentils with a bite). Let sit, covered for 10 minutes to absorb any remaining liquid.

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