Lentils

• 1 cup dry lentils = 2 to 2-1/2 cups cooked.
  
  
• 1 pound dried lentils = 2-1/4 cups dry.
  
  
• 1 pound dried lentils = 4 servings.
  
  
• 1 pound dried lentils = 5 cups cooked.
  
  
  
  
  
  
  
• Lentils are the staple food in every Indian home. Dhal is what chicken is to the west – it is India's comfort food and also it is usually the starter of every meal eaten with hot steaming rice or with freshly made chapati (leavened bread) straight off the girdle.
• European cuisines use lentils in soups and stews. They also make great cold salads.
• Lentils need no pre-soaking and cook much more quickly than other dried legumes.
• To cook lentils, simply pick over to remove debris or shriveled lentils, rinse, and drain. Cover with water or broth and boil for 2 to 3 minutes (to aid in digestion). Reduce heat and simmer until tender. Depending on the variety and age, cooking time may take anywhere from 10 minutes to 1 hour.
• When using a pressure cooker to cook lentils, add a teaspoon of oil to keep the scum from blocking the safety valve.
• Salt added to the cooking water will toughen lentils. Add salt once the lentils are completely cooked.
• Acidic ingredients such as wine or tomatoes can lengthen cooking time. You may wish to add these ingredients after the lentils have become tender.
• Lentils should be liberally seasoned. Choose from: turmeric, coriander, cumin, mustard seeds, jeers, red chilies or chili powder, hing/asafetida, onions, green chilies, ginger, garlic, tomatoes, garam masala, curry leaves. Add a little oil to enhance the flavors.
• The high protein content in lentils makes them an excellent meat substitute.
• Older lentils will take longer to cook because they have lost more moisture. Do not mix newly-purchased lentils with old ones. They will cook unevenly.

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