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Renée’s Spartan Lentils

Yields1 ServingPrep Time5 minsCook Time25 minsTotal Time30 mins

Filling, nutritious, in five minutes.

 1 lb Dried Green Lentils
 ¼ tsp Turmeric
 ¼ tsp Cumin
 5 pinches Coriander
 2 Garlic Cloves (or shakes of Garlic Powder)
 1 tbsp Olive Oil
 1 Bay Leaf
 Salt to taste
1

Sort and wash your lentils: Pour the bag of lentils out onto a plate and visually scan for any stones or agricultural debris. Wash in a large sift or colander.

2

Put lentils into a saucepan, and fill with cold water until lentils are covered by two fingers of water. Err on the side of too much water if you are not sure. Add your spices (turmeric, cumin, garlic powder and coriander). If using fresh garlic, grate a clove of garlic into the mixture. Do not salt at this point.

3

Bring lentils to a boil (about 5 mins), then lower heat and simmer. Simmer on medium-low heat until lentils are tender (about 20 mins). Less fresh lentils may remain a little hard in the center (that's OK). Turn off heat.

4

If using fresh garlic, while mixture is still piping hot, grate another piece of garlic over the lentils. Add olive oil and salt. Give the lentils a stir to incorporate these last additions. Let sit for 10-15 minutes prior to serving.