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Tangy Red Lentils

Mood: sassy

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
These lentils cook up quick, have a great flavor, can be eaten cold or hot, and can be made from things in the pantry.

Prep:7m Cook:30m Servings:5

• 2 T. olive oil • 2 T. lemon juice • Splash of mirin (optional - can use a little honey instead) • 1 T. rice vinegar • 1/4 t. turmeric • Pinch salt • Pinch pepper • 2-4 green onions, chopped fine • 2 cups water • 1 cup red lentils, rinsed, picked over, and drained • 1 strip kombu (optional) • 1 clove garlic, minced


Preparation (Do it!)
1. Combine olive oil, lemon juice, mirin, rice vinegar, turmeric, salt, pepper, and green onions. Set aside.

2. Combine water and lentils in a small/medium pot.

3. Bring to boil over high heat.

4. Once boiling, give lentils a stir, then reduce heat to low.

5. Add garlic and kombu. (Kombu is a type of seaweed. Adding it makes the lentils easier to digest - less gas!)

6. Cover pot and simmer 30 minutes. (Keep an eye on them - they like to boil over.)

7. After 30 minutes, check lentils. (They should be soft and a bit mushy - they won't hold their shape any longer.)

8. Drain any excess water. (In my experience there shouldn't be any - your lentils should be somewhere between soupy and thick.)

9. Remove kombu strip and discard.

10. Toss with vinaigrette.

11. Serve hot (with rice, perhaps) or cool and serve over a bed a greens.


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