Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
Paulr@lbl.govLentils, Olive Oil and SaltIngredients (use vegan versions): 1 part dry green lentils
2 parts water
olive oil
salt
Directions:Rinse the lentils and remove any rocks.
Simmer the lentils in the water in a covered pan until all the water is absorbed.
Turn off the stove (I've learned that this is important). Add olive oil (lots) and salt to taste.
This is delicious, a staple of mine, seems generally unknown. Ok you sophisticated cooks, tell me ONE thing to add which would make this twice as good.
Preparation time: 40 min.
would balsamic vinegar make it tastier?
Archived comment by: mary
My husband is the cook of the family, he calls this his lentil salad and he adds green onions and cumin to it.
Archived comment by: carole
The addition of onions to this recipe would make it twice as good.
Archived comment by: leanna
I haven't tried the recipe yet, but I would definitely add some garlic as well as chopped onion.
Archived comment by: richard
Carrots.
Archived comment by: li
I made it just the way you did and it was delicious. Onions do sound good, though!
Archived comment by: julia
I sautee a green pepper, an onion, and lastly garlic with spicy spanish or hungarian paprika. Then I do what you did. I let it simmer for an hour or so. That is how we make it in Spain
Archived comment by: monica
Try adding some minced garlic after you've finishe'd cooking. Also, with the leftover lentils, I make a soup. Saute a diced onion. Add diced Roma tomatoes or a 15 oz. can of tomatoes. Add some water and simmer with the lentils. Yum!
Archived comment by: mariah
I tried it like Monica in Spain. sauteed a Maui onion, 3 garlic cloves, a yellow pepper, and a sliced carrot in olive oil with a big sprinkle of paprika. Then added 1 1/2 cup lentils, 3 cups water and brought to a boil. Simmered 1 hour (a little liquid left). Some homemade whole wheat vegan bread and a Pinot Grigio made it a meal.
Archived comment by: james
It is one of my staples, too. For zest and to show off a little, I add a tablespoon of Panang curry paste, a tsp. of Madras curry powder (hot) and 2 tbsp. minced garlic.
Archived comment by: andy
Ok, you could add a bit of veg./ grain breakfast strips but only for a change of pace. What you've got there is perfect as-is. Or with a sprinke of lightly steamed carrots, for color, of course.
Archived comment by: kelly
A piece of celery, a small carrot. Let it cook with the lentils. I don't like onions or garlic (just my taste bud), so I sprinkle a little asafoetida, which resemble onion but in a much softer way. This dish is my childhood favorite. I want my mamy!
Archived comment by: govardhan
Hello? hows abouts those Lemons and parsley!
Archived comment by: laurel
a bit of sofist-occasion the lentil stuff we are all talking about is (in my mouth) a french staple of picnics (the equivalent of our american potato salad) called salade tiede de lentilles. what you might think about doing is making a vinaigrette and adding it to the slightly warm lentiles, mix, or combining it with some sort of tomato try it with the smaller french speckled green lentils they tend to hold their shape better when cooked.
Archived comment by: sean
Try adding some fresh minced garlic!!!
Archived comment by: sister
ditto on the
Archived comment by: julia
ditto on the GREEN LENTILS, ditto on onions, garlic bay leaf is good too I cook the veggies in water with salt and other spices such as bay leaf, cayenne pepper, garlic, basil, etc for a long time in a tightly covered pot. Then I let it cool off and start cooking the lentils in the broth. I don't add the olive oil - too many fat grams. Turn off heat before fully cooked and leave tightly covered to complete cooking and absorb liquid. Green lentils are easy to overcook so you have to make the broth first.
Archived comment by: julia
Also a South Indian fave known as Schoondel. Toss in a little onion to saute first and a chili pepper (remove after cooking). Squeeze on a little fresh lemon juice and serve with Basmati and yogourt. Delicious!
Archived comment by: jay
Actually I think that the addition of a few dried chillis and some garlic would make this very good too.
Archived comment by: traceylill
This has quickly become a staple for me, too. I've prepared it as shown and also with onions, and I've enjoyed it both ways. I look forward to experimenting with the other variations listed.
Archived comment by: sueb2b
This is a staple for me too. I add chopped shallots, roasted walnuts and vegan white wine vinegar.
Archived comment by: freygan
I added onion and garlic, ate it with tortilla chips and salsa, and it was great! Thanks for the recipe.
Archived comment by: brachypelmic
