July 13, 2015
Lentils are a legume, a dried seed, so they only need to simmer in water to cook. They’re packed with flavour and nutrition and just a few simple steps away from arriving at your table!
Kitchen Tips: To brighten the flavour of the earthy lentils feel free to add a teaspoon (5 mL) or so of your favourite vinegar to the works, but only after the lentils are cooked. If the vinegar is added before cooking it will toughen the lentils’ skin and they will never soften.
3 cups (750 mL) water or broth
1 cup (250 mL) your favourite lentils
½ teaspoon (2 mL) sea salt
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