Although I've had them before, I've never made Lentils. It was surprisingly easy and addictive. You basically rinse a 1 lb bag of Lentils and boil it with plenty of water, a bay leaf, an onion cut in half, some chopped carrot, a garlic clove smashed and some S&P in a large pot, then cover and simmer for about 25 min on low until tender. Tasty.
Even more tasty was the dressing we covered them in while hot to absorb the flavors.
1/2 cup red wine vinegar
1/4 cup olive oil
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup finely chopped fresh parsley leaves
1/2 teaspoon dried thyme
I've been eating the leftovers non-stop, it's oddly addictive.
Now to tackle spaghetti squash and the giant zucchini I've been meaning to shred for zucchini bread.
The United States Botanic Garden
23 hours ago