How to Cook Black Lentils
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 1 onion chopped
- 1 carrot chopped
- 1 rib celery chopped
- 1 cup black lentils dry, not canned
- 4 cups vegetable broth or more if needed
- 1 clove garlic crushed
- 1 sprig rosemary
- 1 bay leaf
- 1 can (15-ounce) crushed tomatoes optional
- 1 teaspoon salt
- ⅛ teaspoon black pepper + ⅛ red pepper flakes optional
- Heat 2 tablespoons extra virgin olive oil in a large pan. Add 1 onion, 1 carrot, and 1 rib celery (all chopped) and cook gently for 5 to 10 minutes, stirring often.
- Stir in 1 cup black lentils rinsed with water, then add 4 cups vegetable broth, 1 clove garlic (crushed), 1 sprig rosemary, 1 bay leaf, and 1 can (15-ounce) crushed tomatoes.Season with 1 teaspoon salt, ⅛ teaspoon black pepper, and a pinch of red pepper flakes.
- Now cover with a lid, bring to a boil, then crack the top open and simmer gently for about 30 minutes or until the lentils are tender.Tip: cooking time might vary. Taste to check for doneness and keep in mind that black lentils keep a nice bite.
- Serve as an appetizer, side dish, or to add to salads, soups, bowls, rice, or pasta.
