While soaking and cooking dried beans is basically hands off cooking, you still have to be patient and have the time to spend preparing them. That’s why I always enjoy preparing lentils as you can skip right on past the soaking step and head straight for the cooking. But even then, they do take more than 5 minutes to cook. I tried once to succumb to using canned, but most that I found were mushy and quite unappealing.
Enter Tru Roots Sprouted Green Lentils. Through germination and dehydration using solar energy at temperatures that preserve the nutrients, folks, you can have delicious lentils yes, in 5 minutes!
Just add 1 cup of lentils per 3 cups of boiling water. Cook for 5 minutes. Turn off the heat, cover and let stand for 2 minutes. Drain the excess water, and your cooked lentils are ready. Now that’s what I call fast food!
On your grocers shelf or at www.truroots.com
LENTIL, TOMATO AND BASIL SALAD
3 cups of water
1 cup Tru Roots Sprouted Green Lentils
several sprigs fresh thyme
1 garlic clove, smashed
1 large carrot, diced
1 small red pepper, diced
1 celery stalk, diced
1 ½ cups cherry tomatoes, cut into quarters
3 Tbsp red wine vinegar
1 small shallot, finely minced
1 Tbsp fresh lemon juice
1/3 cup olive oil
sea salt and fresh ground black pepper to taste
1/2 cup chopped basil
1. Prepare the lentils. In a 2 quart pot, add the water, thyme and garlic. Bring the water to a boil. Add the lentils and cook for 5 minutes. Turn off the heat, cover and let stand for 2 minutes. Drain any excess water. Remove the garlic and thyme sprigs. Place the lentils in a bowl and let them cool to room temperature.
2. Add the carrots, red pepper, celery and cherry tomatoes to the lentils.
3. Prepare the dressing: Whisk together the vinegar, shallot and lemon juice. Slowly in a thin stream, add the olive oil. Whisk until emulsified. Season with salt and pepper. Add the dressing to the salad and toss gently.
4. Add the basil to the salad, toss again and correct for seasonings.
All photographs courtesy of Olga Berman
And now a few words from Olga: this is an incredibly easy dish to prepare. I recommend you chop all the vegetables while the lentils are cooking and cooling. That way, everything will be ready at once. I let the lentils be slightly warm when I added them to the vegetables. That way, once you pour the dressing over everything, the dressing soaks into the lentils quicker, making them more flavorful. If you are planning to have this dish as leftovers the next day, don’t add the basil to the entire dish at once: just add it to whatever amount you’ll be serving at the time.