Cooking Lentils
You can freeze lentils in an airtight container or freezer bag, once cooked for use up to 6 months later.
Black Lentils
1. Check lentils for stones, broken lentils or dirt. Rinse.
2. Heat 1 tablespoon of Olive oil In a pan and stir in 1 cup of lentils.
Add salt/ pepper or desired seasonings like rosemary, thyme, cumin or oregano.
3. Add 2 cups of boiling water and set it on the lowest flame and cook for 15 minutes then taste.
Depending on what you want to do with them you may want them more or less cooked.
For Majadra, you want them to be firm about 20 minutes of cooking time. Because they will continue cooking with the rice.
For a salad, you want them to be nicely chewy but not mushy about 25 minutes.
4. When at desired softness drain and rinse in cold water to stop the cooking.
Red lentils
1. Check lentils for stones, broken lentils or dirt.
Rinse.
2. Heat 1 tablespoon of Olive oil In a pan and stir in 1 cup of lentils. Add salt/ pepper or desired seasonings like rosemary, thyme, cumin or oregano.
3. Cover with water and cook 5 minutes before checking for desired firmness.
4. When at desired softness drain and rinse in cold water to stop the cooking.