I have been on a lentil kick recently. I make a huge batch on Sundays and then use it throughout the week to make us lunches and dinners. It makes the perfect salad, and with this basic recipe, the lentils end up with so much flavor, that a dressing is not needed. Swear!!
Heat 2 tablespoons of olive oil in a pot. Add minced shallots and sauté for 2 minutes or until shimmering.
Add the lentils to the pot and toast for 2 more minutes.
Add the chicken broth (use 1 part lentils to 2 parts liquid) and simmer for 25-30 minutes or until just tender. Stir occasionally.
Add the spices at the end and stir through.
That’s it!! The key is not to overcook them, keep them al dente and they make the perfect salad base!!! Enjoy.
