A simple recipe for tasty lentils. To make it a meal, serve the lentils with brown rice and raw or cooked vegetables.
- 1 onion, diced
- 1 tablespoon grapeseed oil
- 1 cup dried green or brown lentils
- 1 bay leaf
- 3 cups water
- 1 cup cilantro leaves, loosely packed
- 2 tablespoon gluten-free tamari
- Look the lentils over to check for and discard any small stones or debris, then use a colander in the sink to rinse with cold water. Set aside.
- In a 3-quart saucepan, heat the grapeseed oil on medium-high heat, then add the onion and sauté for 3 minutes or until just translucent.
- Mix in the lentils, add the bay leaf, then pour in the water and bring to a boil.
- Reduce heat to low, cover with a lid, and simmer for 20 minutes or until the lentils are tender. Don’t add salt to the water, since this tends to make the lentils tough. And don’t overcook, to avoid mushy lentils.
- Drain excess water, gently mix in the cilantro and gluten-free tamari, and serve! Stores refrigerated in an airtight container for up to 5 days.
- Serve on a bed of Perfect Brown Rice, with raw celery and carrot sticks, or cooked Mixed Vegetables.
- For added flavor, replace the water with homemade Simple Vegetable Broth, or any gluten-free, store-bought brand.
- If you like hot peppers, mix in a desired amount of Pepper Lime Sauce, or any gluten-free, store-bought chili sauce.
Yield: Makes 2 cups