Desperation Dinners: Big Batch Of Lentils

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* Exported from MasterCook *

 

Big Batch Of Lentils

 

Recipe By : Desperation Dinners column, Ross and Mills, 4/02

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes

 

Amount Measure Ingredient -- Preparation Method

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1 pound brown lentils

5 cups water

1 teaspoon salt

 

Note: The lentils, water and salt may also be placed in a slow cooker and

cooked (covered) on the low setting until tender, about 4 to 4 1/2 hours.

 

Pour lentils into a colander. Pick over the lentils to remove any possible

debris. Run cool tap water over the lentils and run your fingers through

them to find and rinse away any possible clumps of dirt.

 

Place the lentils, water and salt in a 4 1/2-quart Dutch oven or soup pot

over high heat. Cover the pot, and bring the lentils to a boil. Then

uncover, reduce the heat to low, and simmer 30 to 40 minutes or until the

lentils reach the desired tenderness. (The cooking time may vary depending

upon the age of the lentils, but 30 minutes should produce still-firm

lentils while at 40 minutes they should be very tender.)

 

Remove the lentils from the heat, drain and set them aside to cool or use

in other recipes. Lentils may be covered and refrigerated for up to 4 days

or frozen for up to 1 month. (We like to freeze lentils in a quart-size

zipper-top freezer bags in 1-cup batches. Lay them flat to freeze and

they'll defrost faster. Defrost frozen lentils in the microwave following

the oven manufacturer's directions.)

 

Nutrition information per 1/4-cup serving: Calories 57, Carbohydrates 10 g,

Protein 4 g, Fat 0 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 98

mg, Dietary fiber 4 g

 

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