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.
Nutrition information is an estimate for one portion of cooked black lentils out of four.
STORAGE & MAKE AHEAD
Make ahead: black lentils are excellent to cook ahead of time and use for meal prep as they keep their shape well and can be stored for days.
Refrigerator: keep in an airtight container in the fridge for up to a week.
Freezer: store in a freezer-friendly bag and freeze for up to 6 months.
Thaw & Reheat: thaw in the refrigerator over several hours, in the microwave, or a saucepan with some water on the stovetop.
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