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Al dente cooked lentils
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
15 min(s)
12 servings
Livia Fernandes
@liviafulle- Ingredients
- Recipe
- Raw lentils1 kg
- Apple Cider Vinegar2 tablespoon
- Salt to taste
- Ground black pepper to taste
- Bay leaves3 unit(s)
- The night before, place the lentils in a bowl covered with water (about 3 fingers of water above the grains) and add the vinegar, if it is hot, leave it in the fridge
- The next day, discard the soaking water and wash the grains under running water, drain again and set aside.
- Place the lentils in a large pan filled with water (a little above the grains) add salt and ground black pepper to taste and the bay leaves
- When foam begins to form on the pan, remove a little of the lentils and try to see if they are cooked Al dente (not too soft and not too hard)
- If you want the lentils with the broth, drain half of the cooked lentils and reserve half of the broth with the bay leaves and serve immediately.
- Tip: if you just want the lentil grains without the broth, drain completely and wash the grains under running water to stop the cooking process and set aside
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