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[5 ingredients]
versatile lentils
from Stonesoup
takes 20 mins
serves 2-4
While my favourite lentil is easily the french-style ‘puy’, pretty much all lentils can be cooked in this manner. You’ll just need to adjust the cooking time. Red lentils will cook more quickly whereas brown will probably take a little longer.
If you’re in the mood for more vegetables, add a diced carrot or two and a few sticks of celery also diced in with the onion.
Use these lentils anywhere there’s a recipe for canned lentils. This will make about 2 cans worth.
250g (9oz) small lentils
1 onion, peeled & diced
1 bay leaf, optional
2-3 tablespoons soy sauce
2-3 tablespoons sherry vinegar
1. Rinse lentils and place in a medium saucepan with the onion and bay leaf.
2. Cover generously with water and bring to the boil.
3. Simmer, uncovered for 15-20 minutes or until lentils are tender.
4. Drain lentils and return to the pan. Season with soy, vinegar and a few tablespoons extra virgin olive oil.
Add to my Old Favourite Recipes
Hi Caroline, could you please update this recipe so that I can save to my Favourites thank you