Go-to Lentils
Go-to Lentils
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There are countless uses for a pot of cooked lentils! Start with the recipe below and transform cooked lentils into a variety of lunches and dinners.
Serve lentils on their own over leafy greens, like lettuce, arugula, or kale, or toss them with cooked grains for a complete meal.
Adapted by: POH Nutrition Services team
Ingredients
Ingredients
1/2 pound dried lentils
1/2 teaspoon salt
6 sprigs parsley
3 garlic cloves, lightly crushed
2 tablespoons olive oil
1/2 lemon, juiced
Recipe Steps
Recipe Steps
Sort and and rinse your lentils to remove debris and grit.
In a medium saucepan, combine lentils, salt, parsley and garlic. Add enough water to cover by 1 inch. Bring to boil, reduce the heat and simmer uncovered until lentils are firm-tender but not mushy, about 15 – 30 minutes. Drain the lentils, discard the parsley and garlic.
Immediately toss lentils with olive oil and lemon juice.
Store leftovers in an air-tight container in the fridge for up to 3 days.
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