My favourite way to eat them is with Cotechino sausage but more about that another time.
These lentils keep their shape when cooked and will pick up the flavours of aromatics added to the cooking liquid. A slice of onion or carrot or some parsley stalks or all those things or a Bouquet Garni or a stem of fresh or dried Lovage are all good options.
And if you are in a hurry there are some excellent organic brands of canned lentils which can be added to stews and heated through or eaten cold as part of a salad, dressed with some extra virgin olive oil and some lemon juice.
To cook dried green or brown lentils: –
Enough for 4-6 as a side dish
Rinse and drain 250g lentils
Put them in a sturdy pan and cover them with water and your choice of aromatics (see above), or some simple vegetable stock.
Bring to the boil and then simmer for 20 – 25 minutes topping up the water or stock if necessary.
After 20 minutes taste them regularly to check for doneness as there are only a few minutes between perfectly cooked (they should have a slight bite to them) and over-cooked.
Add a pinch of sea salt flakes and use as you like.
See also: – Slow Roast Lamb – Roasted Root Vegetables – Organic Medita Cheese – Riva Restaurant and the Cotechino Sausage
If you want a healthier and more environmentally friendly diet, a good start would be to cook from scratch, avoid buying ready-processed meals, and so avoid foods with a high sugar and salt content. Have a look at food labels, you will likely be amazed by how much salt and sugar is included and, worse, how many of the ingredients are not recognisable as food.
Sherbhert champions delicious, healthy and sustainable food where its production minimises environmental damage, exploitation, animal suffering and subsequent processing. Sherbhert’s recipes are simple and use mainly UK seasonal produce sourced as locally as possible and organically produced where possible.
Sherbhert occasionally recommends suppliers entirely because of their good produce and ethos.
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