• Sort 500 grams lentils and discard any
grains of wheat (especially if you want to cook glutenfree) and/or little
stones
•
Wash in cold water, drain and put your
lentils in a 3 to 3,5 liter pan, NO SALT
•
Add cold water until the 2 ½ - 3 liter mark
•
Bring to a boil on high heat
•
As soon as the water starts boiling, reduce
the heat to a very slow boil, put on the lid
•
Set your timer for 30 min. and then taste
for doneness. Stir with a fork. If necessary, continue cooking
•
Depending on the type of lentils, they will need
30 to 45 min. until they are ready. Do not leave them too raw, because you will
get a stomachache. If they are cooked too much they will fall apart and will be
difficult to use for other than soup :o)
•
Take the pan off the heat and let everything
cool down a bit
•
Place your colander with very fine holes in
the sink and drain the lentils, then place the filled colander on top of the
just used pan. Put the lid on top and let everything cool down.
•
Store your cooked lentils in an airtight
container in the fridge, not longer than 5 days. If you cook for only one or
two, you could freeze the lentils in portions of 3-4 tablespoons
©Marie-Thérèse
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