Lovely Red Lentils:
- 1 cup red lentils
- 1.5 cups water (if you soak lentils) 2 cups water if you don’t
- 2 tablespoons tamari (gluten free soy sauce)
- 2 tablespoons nutritional yeast
- Paprika, red pepper flakes, and curry to taste
Soak the lentils for 6-8 hours or overnight, I usually soak it with seaweed to add in minerals and help break it down so it is easier on my digestion, drain in a fine-mesh sieve.
Place in a sauce pan and cover with water or vegetable broth, it’s nice to add in a sprig of rosemary for a delicious flavor.
When cooking lentils it’s 1 part lentils to 2 parts liquid.
Place lentils in a saucepan and cover with water, turn heat on high bringing it to a boil. Once it boils, turn the heat down low and cover with a lid.
If you soak these, you can add in a bit less liquid if you want the lentils to keep their shape, I really like to serve them unformed in a dip!
The lentils will cook in a very short amount of time if you have soaked them, check after 10-15 minutes, otherwise it’s usually about 30 minutes, until they start falling apart.
Once cooked, add 1-2 tablespoons of Tamari, a sprinkling of chili pepper flakes, paprika, tumeric and a few tablespoons of nutritional yeast, mix and serve.