Lentils


I have been making lentils in various forms this fall. The lentils in the bowl above were made overnight in my crockpot.

Lentil Soup with Curry

Ingredients:

  • 1/2 lb. lentils
  • 3 cups of water
  • 1 garlic clove
  • 1 slice of ginger root
  • Salt, turmeric, cumin to taste

Put all the ingredients except the spices in the crockpot. Cook on low overnight. In the morning, add the salt, turmeric and cumin.

Lentil Salad with Lemon Juice

Ingredients:

  • 1/2 lb. lentils
  • 1 1/2 cups of water
  • lemon juice, preferably from fresh lemons
  • salt to taste
  • optional: parsley

The key to making lentil salad as opposed to lentil soup is use less water. Cook the lentils with the water for about two hours (this is how long it takes in my crockpot). When the lentils are tender, add the lemon juice and salt. Garnish with parsley. Can be served hot or room temperature.

Lentil Soup with Tomatoes

Ingredients:

  • 1/2 lb. lentils
  • 3 cups of water
  • 1 garlic clove
  • 1 slice of ginger root
  • Handful of baby carrots
  • 2 sliced zucchini
  • 1 can whole tomatoes
  • Salt to taste
  • Optional: jalapeno pepper, chopped

Cook the lentils, ginger, garlic and carrots in water until the lentils are tender (two hours in my crockpot). Add zucchini and salt (add jalapeno pepper, if using one). When zucchini are almost tender, add the canned tomatoes.
Lentil soup with tomatoes

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