I was afraid of mushy lentils for so long but they are actually easier than rice. Fiber filled, high in iron, vitamins and minerals, and protein. Like handy hard boiled eggs and carrot sticks, cook up a pot and add to salads, mix with roast vegetables, or add some hot sauce and just enjoy.
Lentils: Rinse and sort. Add to pot. Cover with water by 2 inches. Add a bay leaf if you have one Bring to a boil. Cover. Simmer 20 minute, give or take. Strain. Serve or store in fridge. I often make a few pots and freeze.
Red lentils and I are friendly but not really friends. Mine are often mushy and I refuse to give them extra care. Green and French are always perfect. Do you sprout yours first? I’d love to hear!