So there I was on Saturday buying groceries when I spied a honkin' 25 pound bag of organic green lentils for a mere $29. Dubious of our ability to consume 25 pounds of lentils within a reasonable amount of time I walked away from the deal. Of course, I went home and pondered if I should go back and get the blasted bag…
I hate walking away from a deal but what I despise even more is wasting anything even if it is super cheap. After reviwing my repertoire of recipes I figured we had enough lentil know-how that we could and would indeed make our way through the bag of lentils before too long – like within the year. The inconspicuous brown bag said the lentils had been packaged in January 2012 and after a bit of reading up on the web I discovered if they are stored in a cool, dry and dark place they will keep for 12 months. Pishaw. We can eat those suckers in a year no problem. I think…
Anyways, I figured this side project will go under the Challenges section of The Organic Experiment. Each time I dip into the lentil larder I'll report on how much we used and what we cooked with it.
Lentil Ledger Entry #1
Of course, I had to crack the bag of lentils open right away and get down to business. I opted for a purist approach for the first batch to cook from the might bag so we could test the taste and freshness of the product.
Basic Boiled Lentils
2 cups of green lentils (picked over and rinsed two times in cold water)
6 cups of cold water
pinch of salt
Directions: Put the lentils, water and salt in a large pot of water. Bring to a boil and back off to a simmer for 30 – 40 minutes until the lentils are tender. Drain off any extra water. Rinse off with cool water. Store in a glass container in the fridge. Yield: 6 cups
Here's how we will use the cooked lentils throughout the week:
Toss into salads
Mix with brown rice and sauteed veggies
Add to quick soups
Add to a quinoa salad
Toss in a light vinaigrette with cut up veggies for a lentil salad