High in fiber and magnesium, lentils have been enjoyed for thousands of years. These ancient legumes are small and fast-cooking--making them perfect for a weeknight meal that packs a protein-filled punch. Red lentils are particularly soft when cooked, to the point that they begin to break down when simmered for long enough, at which point you can make them into sauce or a dip! They take particularly well to Middle Eastern flavors, but their applications are endless. Add cooked lentils to soups, salads, grain bowls, or stew them with veggies for a lusciously thick curry or dal.
Cooking Instructions: In a 2 quart saucepan combine 1 cup lentils, 2 cups water or broth, 1 tsp salt. Stir lightly, bring to a boil, cover with a tight fitting lid, then reduce heat (low boil). Simmer for 8-10 minutes.
