30 Plant Based Protein Ideas
Servings: 4 people
- 1 cup (200 grams) dry lentils green, brown, black, or French lentils
- 4 cups (1 liter) water or vegetable broth
- 1 teaspoon salt
- 2 bay leaves optional
- Rinse 1 cup dry lentils in a fine mash sieve to remove dirt and debris. Ensure no stones are hiding between the lentils.
- Add lentils to a medium-sized pot with 4 cups water.Optionally, add 2 bay leaves leaves.
- Simmer for 15 to 30 minutes or until tender but not mushy.Add 1 teaspoon salt halfway through cooking. Taste them and adjust the cooking time accordingly.
- Drain in a fine mash sift before adding them to salads, using them in other recipes, or storing them for meal prep.
MAKE IT A MEAL
- You can use lentils for salads, soups, stews, curries, as stuffing, and more. We curated a list of easy and delicious lentil recipes for you. Find it in the "Recipes with lentils" chapter linked in the notes below.
Nutrition information is an estimate for 1 serving of cooked lentils out of 4 servings.
STORAGE & MAKE AHEAD
Make ahead: All lentils are excellent for meal prep as they refrigerate and freeze well.
Refrigerator: Store cooked lentils in an airtight container in the fridge for up to 5 days.
Freezer: Freeze lentils in a freezer-friendly bag or container for up to 3 months. Let them cool down completely before freezing.
Thaw & Reheat: Rinse frozen lentils under running water to defrost. Warm them in the microwave for a couple of minutes, or boil them in a saucepan with hot water for a minute.
