Soak lentils: The secret to preparing the best lentils, which I learned from my mother, lies in the way you prepare the lentils before cooking them. Most lentil recipes call for a quick rinse and draining of dry lentils before adding them to the saucepan. But to get the best results is the key to it Soak the lentils in hot water for about 10-15 minutes. This not only cleans the lentils (you’ll notice the dark brown colored water as you drain the soaked lentils), but it actually removes the gasiness from them. That means they’re easier to digest and cause less bloating once you have them. You could call it a wives tale, but it works. It actually works.
Lentils have different flavors and textures: Another tip to get the perfect lens is to pay attention to the type of lens you are using. I like to cook with brown lentils because I like their earthy taste and they hold their shape really well after cooking. Lentils should be slightly soft or even crunchy, but of course, if super mushy lentils are your thing (which, to be honest, are pretty amazing), then just keep cooking them until you have the consistency you’re looking for.
How to store: These lentils heat up really well and make for amazing leftovers. They can be stored in a sealed container in the refrigerator for up to 5 days. They also freeze very well and can be stored in the freezer for up to 3 months.
How to warm up: When ready to eat, simply let the lentils thaw in the fridge, then heat them in a saucepan for a few minutes. Best of all, frozen lentils taste just like the first day you made them. That’s why I never cook a small portion. I always double the recipe so I can freeze any extras for weeks or months to come.