🥘 Ingredients
- bay leaf 1
- thyme sprigs 5-6
- sprig rosemary 1
- kosher salt 2 tsp
- Freshly
- French green lentils or black Beluga lentils 1 cup
📝
If you bought black Beluga lentils instead of French green lentils, cook them the same way. If you bought regular green or brown lentils, they will take less time to cook, about 10 to 12 minutes. If you don’t have kitchen twine, you can use plain, unwaxed dental floss or place the herbs in a piece of cheesecloth and use the corners to tie it into a knot. Don’t have those either? Leave the herbs loose and fish them out in step 3.
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1Prepare: bay leaf , thyme sprigs , sprig rosemary , kosher salt , Freshly cracked black pepper, French green lentils or black Beluga lentils .
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2Bring a large saucepan of water to a boil. Use kitchen twine to tie the bay leaf, thyme, and rosemary (if using) together (see Note 2).
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3Once the water is boiling, add the salt, a generous amount of pepper, the herbs, and the lentils. If using sea salt or table salt, use 1 1/4 tsp of salt.
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4Cook at a decent simmer for 18-20 minutes , or until lentils are al dente—tender but with a bite. Drain in a colander, discard the herbs, and let rest to dry off.
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5Once cool, label and store in an airtight container in the fridge for about 5 days.