Lentils are really easy to cook. I find many people shy away from them as “some exotic foodstuff”, yet in the same kitchen they readily cook mung (monggo) beans. 
Lentils (Lens culinaris) are an ancient legume and evidence of it has been found in pre-historic sites in Egypt and Europe. Today they are primarily grown in Asia, especially in India, where “dahl,†a dish of stewed lentils is frequently eaten (actually dahl refers to several kinds of split legumes). There are many sizes of lentils throughout the world and the spectrum of colors is also impressive. I love the deep orange and yellow Indian lentils but my favorite are the small Verte du Puy (green Puy) lentils from France. For everyday cooking, the medium sized brown lentils available in most large groceries does fine. Nutritionally, they are excellent and next only to Soya beans in protein content at 25%, according to Alan Davidson in his Oxford Companion to Food.
My wife likes to make this lentil and tomato concoction that is served with a grilled sausage or some porkchops. 
To make, sauté whole garlic and chopped onions in olive oil until slightly cooked. Add washed lentils and stir to coat it with oil and flavorings. Add water or chicken, ham or beef broth and some chopped canned tomatoes. Throw in a bay leaf and cracked black pepper. Cook until some liquid is absorbed and add more liquid to the desired consistency (can be thinner or thicker, up to you). When lentils are soft remove the whole garlic, mash it and return to dish. When close to finishing the soup, add kosher or rock salt to taste. Do not add salt earlier as the lentils will have a harder time softening/cooking. Meanwhile, grill a sausage or fry up some pork chops and slice and serve on top of the lentils. Excellent with a hot crusty baguette and a green salad with vinaigrette.
9 Responses
Ahhh, lentils! My husband’s favorite dish! I’m always on the look-out for lentils, not the split kind, but the greenish variety that you talk about. We cook it very similar to how you just described it, except we don’t put tomatoes in. Maybe we should give it a try. My husband drizzles more olive oil on top before eating it.
I gather you are from Cebu. My husband grew up there (but his family is really from Bais) and I wouldn’t be surprised if your families actually know each other. Are you familiar with Cebu’s silvanas?
hi marketman i’m always excited to open your website knowing that everyday you have something new to share. And the fact that you are from cebu makes me proud. maybe our families know each other. my mom is salimbangon from medellin. mau diay lami kaayo ka maka-describe ug sud-an. you’re a fellow cebuano foodie! :-)
Yum lentils! This is similar to the Spanish dish Lentejas right? A much loved dish in my family… I really love bean dishes like this…and this is a great time of the year to eat them!
hahaha another cebuana fan ;-)
I love lentils may it be soup (the greeks just use daphne leaves a bit of vinegar simple as that) I make a variety
with chicken bits and carrots.
my sis doesnt like it too soupy
have you tried lentil burgers? my creation… just soften them then formed into “meatballs” then voila burgers!
Dahls are a regular thing at my home. I love spices, so we use curry leaves, cinnamon, hing, cardamom, cumin, fenugreek, etc. in any combination, depending on my mood.
i have lentils in my pantry that have been waiting for a while now — been meaning to use them but i’ve been getting derailed. my recipe is similar to yours except there’s pinot noir and oranges added. yummy stuff!
…..so yummmmy!!! that’s one of my favorites.
tried this recipe of yours last night and we enjoyed it …i also drizzled a bit of extra virgin olive oil before serving….. yum yum :)
edee, glad you enjoyed it. This is one of our favorites. I cringe at the thought that someone will try one of my recipes and hate it…then they’ll leave hate mail…heehee.