Cooked Red Lentils How to Cook Creamy Flavourful Red Lentils

Instructions:

1. Place the lentils in a fine-mesh sieve and rinse thoroughly under cold running water until the water runs completely clear. Do not soak.
2. Add the rinsed lentils, cold water (or stock), bay leaf, smashed garlic clove (if using), and olive oil to a medium saucepan.
3. Place the saucepan over medium-high heat and bring the mixture to a rolling boil. Use a spoon to skim off any white foam that rises to the surface.
4. Immediately reduce the heat to low, cover the pan loosely, and simmer gently for 18–20 minutes, stirring occasionally to ensure the lentils do not stick to the bottom.
5. After 18 minutes, test a few lentils. They should be fully tender and slightly dissolving to create a creamy texture. Continue cooking for a few more minutes if necessary.
6. Remove the saucepan from the heat. Discard the bay leaf and garlic clove. Stir in the salt and black pepper now, as salting early prevents proper softening.
7. If the cooked lentils are too thick, stir in one or two tablespoons of hot water until the desired creamy consistency is achieved. Serve immediately.