Beans. They're the red-headed step-child of my pantry. I should do more with them, take them out, show them the world. Instead, they sit there in my pantry. I tried dressing them up, putting them in glass jars and that made them look better, but there they sit, undisturbed, like some display at a restaurant never meant to be eaten.
Beans - I promised myself -I'm going to learn how to cook with you more.
That was before we discovered lentils.
Lentils are family friendly. No lengthy soaking, no transferring between pots of water and soaking over night. They're the perfect gateway bean!
They require a little soaking, but 15 minutes is just the right amount of time to chop and saute some veggies (cover a cup of lentils with boiling water - I microwave it then pour the lentils)
Lentils are great with the classic italian combination of leeks (onions, if you don't have leeks), carrots and celery. Soften them in a medium-hot saute pan with some olive oil - about 8 minutes.
Add the lentils and cover with chicken broth (about 2 cups), add a couple of tablespoons of tomato paste, 1/2 teaspoon dried thyme and some salt and pepper. Simmer until the lentils are soft, about 25 minutes.
This is great for kids - lots of chopping, a little stirring. We served ours with some grilled salmon, but it's also wonderful next to chicken. If you have some leftover rice from another meal, mix it in with any leftover lentils for an easy lunch the next day.
Lentils - next thing you know we'll be cooking with beans!
