Lentils are quick, easy, healthy and can be used in a variety of recipes from soups to sides. With proper storage, lentils can stay fresh in your pantry for up to three years.
Here’s one of my favorite lentil recipes, care of my grandmother. This recipe serves two side portions of lentils and can be prepared using one saucepan making for easy cleanup. This could become a “one pot meal” by adding kale or broccoli or even brussels sprouts. Be creative and add ham or chicken too.
Similar lentil recipes often call for garlic. Garlic or onion would work well in place of the shallot. I prefer the shallot in this recipe.
1/2 cup dried lentils
1-1/2 cups water
3 carrots, diced
1 shallot, minced
1 tablespoon brown sugar
1 tablespoon olive oil
Salt and pepper to taste
- Sort and rinse lentils. Sometimes underdeveloped lentils or other debris ends up in the bag.
- Add lentils and water to a saucepan. Bring to a boil and then simmer for 15 to 20 minutes. The lentils should absorb most of the water. If after the lentils are cooked they are still immersed in water, then drain most of the water off. Set the lentils aside in a bowl.
- Place olive oil in your saucepan on medium heat. Add the shallots and the carrots. Saute until tender. Add the lentils back in and then the brown sugar. Give it a good stir or two and then serve. Salt and pepper to taste.