Go-to Lentils

There are countless uses for a pot of cooked lentils! Start with the recipe and transform cooked lentils into a variety of lunches and dinners.

• 1/2 pound dried lentils
• 1/2  teaspoon salt
• 6 sprigs parsley
• 3 garlic cloves, lightly crushed
• 2 tablespoons olive oil
• 1/2 lemon, juiced

1. Sort and and rinse your lentils to remove debris and grit.
2. In a medium saucepan, combine lentils, salt, parsley and garlic.  Add enough water to cover by 1 inch. Bring to boil, reduce the heat and simmer uncovered until lentils are firm-tender but not mushy, about 15 – 30 minutes. Drain the lentils, discard the parsley and garlic. 
3. Immediately toss lentils with olive oil and lemon juice.  Store leftovers in an air-tight container in the fridge for up to 3 days.

Serve lentils on their own over leafy greens, like lettuce, arugula, or kale, or toss them with cooked grains for a complete meal.

Photo Credit: joeycake