I can buy them in bulk at the health food store, but then what do I do with them? Do i soak them? How much water to soak them in? Do I boil them then? I just don't know. Please help!

No need to presoak lentils! I usually boil about one and a half cups water for ever cup of lentils. Also I let the water boil before I add the lentils, I've heard that allows you to avoid any digestion problems.

It can reduce cooking time if you soak them.

One way I use them:
Cook them--but don't them get all mushy.
When cool, make a salad:
chilled lentils
leftover cooked grains
chopped veg. (I use scallions, red cabbage, celery)
a healthy vinaigrette

Serve over leaf lettuce w/some baguette on the side.

Yum!

I sautee garlic, onion and a grated carrot in olive oil then I add the lentils, vegetable broth and cayenne flakes and cook in the pressure cooker for 15 minutes, then season to taste.

Variation:
- add potatoes and curry powder for as dalh-type soup
- add frozen spinach and let it cook a few more minutes
- add tomato sauce, chunks of bell pepper, origano, and cumin for a veggie chili - I also like to addfresh coriander right before serving.

I love lentils

I don't usually soak my lentils. This is my absolute favorite lentil recipe:

Sloppy Lentils

2 c water
1 c lentils
1 1/2 c tomato sauce
1 Tbsp soy sauce or tamari
2 carrots, finely chopped
1 onion, finely chopped
a few handfuls of spinach (or any dark leafy green), finely chopped
3 cloves garlic, minced
generous pinch of crushed red pepper flakes
generous pinch of basil
1 bay leaf
salt and pepper to taste

You can make a sloppy joe like sandwich by spooning some on a bun, or just eat as a stew.

Oops, forgot the instructions!

Combine the water, lentils, tomato sauce, and soy sauce/tamari in a pot. Bring to a boil. Add the rest of the ingredients, stir well, and lower the heat to a simmer. Cover and cook, stirring occasionally, for 30 - 40 minutes (depends on the lentils, red lentils cook quickly, green and brown lentils take a bit longer). Season with salt and pepper to taste.

You can really use any type of lentil, or even split peas, chana dal, moong dal, it's very versatile.

Thanks everyone for your help. I am going to try some this weekend.

I just bought a bag of lentils last weekend on a whim. I'm also not sure what to do with them, so this thread is a big help.

So, I'm right in reading the nutrition level that these things are fairly low cal and high in fiber? The look like they're really good for me.

Lentils are so good! Healthy, delicious, nutritious!

I just made lentils last night

-sauteed some kale, a little parsley, celery, carrots, and fresh garlic in a litte olive oil, then added a can of petite diced tomatos.
-soaked lentils for 20 minutes and boiled till cooked and then added to the skillet.

YUM! I need to cook them longer, though, as they can be hard on my tummy.

I got some red lentils & the directions are on the package!! Allelujah!

I was wandering around the board and saw this. I actually like my lentils sprouted and not cooked. They are surprisingly yummy that way!

shananigans

I am making your sloppy lentils this weekend. I am not getting buns, though. I am going to eat it like a chili. It is COLLLLLD here & I want something nice & warm. I'm looking forward to it!

One way to really enjoy lentils is to make Injurda. It's very yummy.

Injudra

Ingredients:

1/2 pound dry brown lentils
1 cup long grain rice (brown ok)
3 - 4 large onions
1/2 cup olive oil
salt, pepper and cumin to taste

Directions:

Use a four quart pan. Boil lentils in two quarts of filtered water. Chop onions and begin sauteing in the olive oil; saute until completely browned (really and truly brown, which will take until the lentils and rice are done). When the lentils begin to get soft, add the rice and spices; cook until the mixture is dry. Pour the onion mixture over the lentils and rice and let the oil seep down through the mixture. Try not to stuff yourself.

Serves: 4-10.

Preparation time: 1 1/2 hr