Lentils and Beans

1. Rinse lentils thoroughly in cold water. Place in a bowl and cover with warm water. Soak for 4-6 hours. Rinse and drain.

2. In a medium saucepan, combine the lentils and water and bring to a boil (3-4 cups water per cup of lentils).

3. Boil for 10 minutes. Cover, reduce the heat, and simmer, stirring occasionally, for 1 hour or until tender but not mushy. 

4. Drain any excess water, let cool. Use in any recipe that calls for cooked lentils.

1. Rinse lentils thoroughly in cold water.

2. In a medium saucepan, combine the lentils and water and bring to a boil (3-4 cups water per cup of lentils).

3. Boil for 5 minutes. Cover, reduce the heat, and simmer, stirring occasionally, for 15-20 minutes or until tender but not mushy. 

4. Drain any excess water, let cool. Use in any recipe that calls for cooked lentils.

1. In a medium saucepan, combine the lentils and water and bring to a boil.

2.  Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. 

3. Drain any excess water, let cool. Use in any recipe that calls for cooked lentils.

1. Wash 1 cup lentils/beans and drain.

2. Add 8-10 cups of water and Shan 

3. Add seasoning mix sachet. Cook on low heat until lentils/beans are tender.

4. Slice one onion and fry in 3-4 tbsp oil until light golden and add to cooked lentils/beans.

5. Cover and cook on low heat for 10 minutes.

6. Serve with rice or naan.

1. Add the split peas to a pot with water or broth.

2. Bring to a boil over high heat, stir, then reduce heat, cover, and simmer until the split peas are tender but not mushy and most of the liquid is absorbed (~20 minutes).

1. Bring about 1.5 cups of water or broth to a boil for every cup of lentils or split peas. 

2. Add the lentils, allow water to return to boiling, reduce heat, partially cover pan, and simmer for 45-60 minutes

1. Soak chickpeas in clean water for 12-24 hours.

2. Rinse well and place in a pot, covered with cold water at least 5 inches above the top of the chickpeas. 

3. Bring to a rolling boil and cook for about 60 minutes, until soft.

1. Add beans to water (or broth) and boil for ~1hr or until tender. 

2. Use ~3 cups of water or broth for every 1 cup of beans

3. Optional: Presoak beans overnight in water to reduce the cook time.

1. Bring about 1.5 cups of water or broth to a boil for every cup of lentils or split peas. 

2. Add the lentils, allow water to return to boiling, reduce heat, partially cover pan, and simmer for 45-60 minutes.

1. Soak beans overnight in water with 1 tbsp salt. Drain and rinse beans.

2. In a large saucepan, boil 1 cup beans in 3-4 cups water. Boil 10 minutes, then reduce heat, cover, and simmer for 45-60 minutes or until tender. Drain.

1. Rinse beans thoroughly in cold water.

2. Put beans in a large bowl, cover with warm water, and soak for 6 hours. Rinse and drain.

3. In a large saucepan, combine the lentils and water and bring to a boil (3-4 cups water per cup of beans).

4. Boil for 10 minutes. Cover, reduce the heat, and simmer, stirring occasionally, for 1 hour or until tender but not mushy. Drain.

1. Rinse beans thoroughly in cold water.

2. Put beans in a large bowl, cover with warm water, and soak for 6 hours. Rinse and drain.

3. In a large saucepan, combine the lentils and water and bring to a boil (3-4 cups water per cup of beans).

4. Boil for 10 minutes. Cover, reduce the heat, and simmer, stirring occasionally, for 1 hour or until tender but not mushy. Drain.

1. Put mung beans in a pot and cover with water one part mung beans to three parts water)

2. Bring to a boil, then reduce the heat and simmer until the beans are tender.