Lots of Lentils

| Batch Cooking, Budget-minded | Beans

Recipe Scoop Lots of Lentils

Lots of Lentils

1 pound brown lentils
5 cups water
1 teaspoon salt

1. Pour the lentils into a colander. Pick over the lentils to remove any possible debris. Run cool tap water over the lentils, and run your fingers through them to find and rinse away any possible clumps of dirt.
2. Place the lentils, water, and salt in 4½-quart Dutch oven or soup pot over high heat. Cover the pot, and bring the lentils to a boil. Then uncover, reduce the heat to low, and simmer 30 to 40 minutes, or until the lentils reach the desired tenderness. Add additional water, if necessary, to keep the lentils covered with water. (The cooking time may vary depending upon the age of the lentils, but 30 minutes should produce still-firm lentils while at 40 minutes they should be very tender. If not, continue to cook until the lentils are tender, adding more water if necessary.)
3. Remove the lentils from the heat, and set them aside to cool or to use in other recipes. Lentils may be covered and refrigerated for up to 4 days, or frozen for up to 1 month.

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