Lentils are affordable, easy to prepare, and packed with protein, and yet they’re not the most inspiring legume. We’ve collected inspiration from our staff with a love of lentils. Warm up with a comforting soup or plan ahead with a hearty weekday salad.
Rinse the lentils under running water. Pour them into a sauce pan and add water. When selecting your pan, keep in mind that your lentils will double or triple in size in the cooking process. Lentils should be submerged, covered by an inch of water. Bring to a rapid simmer, then reduce heat to a gentle simmer. Cook lentils uncovered for 20 to 30 minutes, or until tender. Add water as needed to make sure the lentils are just barely covered.
(Tip: 1 cup dry lentils=2 to 2. cups cooked)
Recipe Ideas & Tips from staff!
Cold Lentil Salad • “A favorite recipe I have re-created on various occasions is a cold lentil salad dressed with a simple vinaigrette, really good olive oil, lemon (and/or red wine vinegar), lots of parsley, dollops of either feta or chèvre, and drizzled with a roasted red pepper puree, which could also be harissa if you want to be fancy or spicy. I could eat platefuls of this stuff!” — Kait from Commissary
Lovable Lentils • “I always soak my lentils. I like to make a large pot and then use them in different ways. Sometimes I will mix in carrots and onions. They are a good go-to with a dollop of plain yogurt and rice, quinoa or atop toast. Sometimes I’ll mix berbere or curry powder seasoning into the lentils while cooking them or just into the yogurt dollop if I want the lentils to be more versatile.” — Katrina from Wedge Front End
Simple Lentil Soup • ”I make a very simple lentil soup and prefer to use the French green lentils, but any will work for a delightful, yummy comfort food. Rough chop a medium-sized onion and a couple of ribs of celery. Sauté in a soup kettle until the onion is transparent. Clean and rough cut a couple of carrots. Rinse a cup or so of dried lentils. Add the lentils and carrots to the sautéed onions and celery. Cover with chicken or veggie broth (or water), plus two inches. Toss in a bay leaf and sprig of fresh thyme. Bring to a boil then reduce heat to simmer. Add broth or water as needed to adjust the soup consistency. Cook until lentils and veggies are softened. Salt and pepper to taste. Serve with a WedgeMade baguette on the side. YUM!” — Mary G. from Wedge Bulk Grocery
Buy in Bulk
It’s easy to stock up or get just the amount you need in the Bulk department. Find organic red, green, French green, and brown lentils in bulk!
Flash Deals! Stock up at the incredible Bulk Sale with 10% OFF all Dry & Liquid Bulk Feb. 23–25, 2018!