Lentils are one of those foods that I crave. They're a great way to get your dosage of legumes without the hassle of soaking PLUS the texture has me hooked. Here's a simple recipe that's a great starter that you can always build upon.
buttery lentils Mmmmmmmm
2 1/2 cups of dried brown lentils
1/2 stick of butter
2 T of olive oil approximation... you may use more
1 T balsamic vinegar or sherry vinegar
salt & pepper to taste
Throw the lentils and a pot and cover them with water, about 1 inch above the legume line. Add some salt about 1t & olive oil in about 1T and bring to a boil. Once boiling, place on low and cover you're gonna cook these for about 35-40 minutes, until tender... make sure you don't over cook because it becomes mushy You may have to add water while they cook, so check on them every 10 minutes or so.
While lentils are cooking, slice up the shallots. Melt the butter in a pan big enough to hold all the lentils because you'll be adding them in later and throw the shallots in with a dash of salt and olive oil. Saute on medium/low...about 10 minutes. Chop up the carrots, and throw into the sautéed shallots towards the end of the 10 minutes.
Once lentils are tender, strain out the water and add them to the shallot/butter/carrot pan. Mix it all up the burner should be on low. Make sure that all the beans are covered with the shallot butter. Take off the heat, squeeze the 1/2 lemon over the lentils, mix in the vinegar, and add salt & pepper to taste, you might want some extra olive oil too.
And that's it.
with love & a full belly,