About Lentils

Picture from Mind Body Green.

Lentils are found in the grocery aisle next to the beans.  You can buy them canned or dry (we get them dry).  Rinse them according to our instructions below to prevent a gross dirt/metal-y taste to your dish.

There are several types of lentils, but the most common are red lentils and brown lentils. We also follow these instructions for split peas.

Red lentils

• slightly smaller
• take a little less time to cook than brown
• a little more expensive than brown
• lose their shape when cooked and turn mushy
• best for purees

Brown lentils

• easy to find in almost any grocery store
• cheap
• hold shape a little better than red when cooked but...
• still puree just as well as red lentils

To Cook

Ingredients:

• 1 1/2 c water or broth
• 1/2 c lentils
• 1/4 t salt

Directions:

1. Rinse well. We do this by measuring the dry lentils into a quart jar, filling with water, and microwaving ~2 minutes. Then, with a butter knife, break up the lentils and mix them all around. Let them soak this way for 5-10 minutes if desired. Dump into a sieve (most colanders' holes are too big) and rinse until the water beneath the sieve flows clear.
2. Combine all ingredients in a pot and bring to a boil.  Reduce heat to low, cover and simmer 20-40 min.  Yield: about 1 1/2 c cooked lentils.

Also try making lentil rice as a nutrition booster in place of regular cooked rice.

For baby:
Stage 2: 6-9 months
Mash or puree cooked lentils.  Mix with vegetables, yogurt, mild seasoning, etc.