1 cup dried lentils 2 cups water 1/4 to 1/2 teas sea salt (to taste) Add to pan, bring to a boil. Turn heat down low and cover, leaving the lid ajar so they don't boil over. Cook for 30-45 mins, until soft enough to mash with a fork. Make sure the water doesn't boil down below the level of the lentils; add more if needed.
Dried lentils are a year-round staple in our pantry, essential for rounding out salads during hot weather and hearty soups in the winter months. Regardless of the season, their quick-cooking, no-soak-required nature makes them ideal for healthy weeknight meals. Worried about mushy lentils? We have a trick for that, too.
Seriously the Best Lentil Shepherd's Pie. Perfect for the holidays or a hearty weekend meal. The garlic mashed potatoes take this from ordinary to extraordinary! Can be made ahead of time and reheated. Vegetarian, vegan, gluten free. #itdoesnttastelikechicken