When I was a student studying naturopathy, I asked a fellow student how she had made the delicious meal she was enjoying in the lunchroom. She replied, “It’s just lentils,” to which I responded, “but how did you make them smell so good?” She proceeded to give me a look like I had no business being a student of nutrition, but did go on to explain how to prepare a delicacy out of an inexpensive, easy-to-find and long-lasting cupboard staple.
I felt somewhat shamed by that encounter, and as a result I make every effort to avoid shaming others in the search for nutritional information. Thus I am posting here my go-to no-muss favorite recipe for cooking lentils that will make your colleagues’ mouths water.
Ingredients
1/2 cup lentil any variety. As the photo illustrates, lentils come in a gorgeous palate of colors. All of them are high in fiber and nutrients.
1/2 cup water
1/2 medium sized sweet onion, chopped
1/2 cup washed shiitake mushrooms (or your favorite edible variety) sliced thin
Sprigs of washed cilantro
2 cloves pressed garlic
Olive oil
1/2 tsp pink Himalayan salt
1/2 tsp ground Turmeric
1 dollop of plain, organic, whole-fat Greek yogurt
Instructions for Prepping
48 hours prior to cooking, rinse the lentils in a strainer, then place them into a glass, open mouthed container (such as the Pyrex measuring cup pictured) and cover with fresh, filtered water and add a splash of organic apple cider vinegar. Twice daily, morning and night, repeat the rinse, discarding the old water and replacing with fresh water and apple cider vinegar.
You will notice that the water is filmy and bubbly after about 12 hours of soaking. The soaking breaks down the lectin bonds and releases the compounds that cause gassiness. By rinsing and soaking repeatedly, you will decrease the common side effect of legume-induced gas and bloating.
Instructions for Cooking
In a frying pan or wok, heat olive oil and then add chopped onions, stirring them until they become clear and smell wonderful. Add the mushrooms and keep stirring lightly for about 30 seconds, then add the lentils, salt, Turmeric and garlic. Mix it all, lower the heat and add the water. Cover and allow to simmer over very low heat, until the water is gone (about 10 minutes).
Add a sliced hard boiled egg, a dollop of Greek yogurt, and sprigs of cilantro for a protein-packed, delicious entree. Enjoy with a side of steamed zucchini, ginger-carrot soup, or a mixed greens salad.