COOKING LENTILS

Simmer lentils just like you would dried beans in unsalted liquids (salt toughens their skins, preventing softening).

Because lentils swell to nearly three times their original volume, use a 3:1 liquid to lentil ratio. Once the skins are softened but not mushy, they’re done. If the lentils haven’t absorbed all of the liquid in the pot, just drain it. Lentils can be cooked and stored, covered, in the fridge up to three days. Keep a batch of them on hand for a quick meal when you’re pressed for time.