Servings: 4 people
Measure the lentils into a strainer. Pick over and remove any pebbles or debris. Thoroughly rinse under running water.
Transfer the rinsed lentils to a saucepan and add the stock. Add the bay leaf and chipotle chili.
Bring the stock to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer.
Cook, uncovered, for 25 to 30 minutes. Add water/stock as needed to make sure the lentils are just barely covered.
Lentils are done as soon as they are tender and no longer crunchy. Strain the lentils and remove the bay leaf and chili. Return the lentils to the pan and stir in 1/4 teaspoon of salt. Taste and add additional salt as needed.
Eat lentils as a side as is or add to soups, salads, etc.
Calories: 220kcal | Carbohydrates: 38g | Protein: 15g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 836mg | Potassium: 564mg | Fiber: 18g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 2.6mg | Calcium: 33mg | Iron: 4.5mg
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