Lentils

Name: Lentils
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2 cups (500 ml)
Ingredients: ¾ cup (160 g) dried Puy or Castelluccio lentils (see note); 2 cloves garlic; 1 onion, halved; 1 bay leaf; Salt

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Preparation 5 min
Cooking 40 min
Servings 1
Makes 2 cups (500 ml)

Featured in RICARDO Magazine BACK TO SCHOOL 2016

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- ¾ cup (160 g) dried Puy or Castelluccio lentils (see note)
- 2 cloves garlic
- 1 onion, halved
- 1 bay leaf
- Salt

Preparation

- In saucepan of lightly salted boiling water, combine all the ingredients.
- Cook over low heat for 40 to 45 minutes or until lentils are tender. Drain. Remove the garlic, onion and bay leaf. Let cool.

Note from Ricardo

We use French Puy lentils in this recipe, but you can opt for an Italian variety, like Castelluccio, found in specialty and Italian grocery stores.

Lentils

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Ingredients

Preparation

Note from Ricardo

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