Crimson Lentil Soup, Salad, and Garnish
Petite Crimson Lentils have been decorticated
(seed coat removed) which makes them cook very quickly. To retain
shape, cook only 4 to 6 minutes. For golden puree for soup, cook for
20 minutes. Before cooking, pick over lentils.
Do not rinse or presoak.
As a soup...
1 cup Petite Crimson Lentils
2 cups chicken, beef, or vegetable bouillon
2 cups chopped fresh vegetables of your choice
Put all ingredients in a large pot, bring to a boil, reduce heat,
and simmer for 20 min., stirring often. When vegetables are tender,
add salt and pepper to taste and serve piping hot.
As a garnish...
Cover with water, bring to a boil, and simmer for 4-6 minutes.
Drain. Use as a garnish in baked potatoes, fish or meat dish.
As a salad...
Cook as above, adding 1 teaspoon of lemon juice to cooking water (to
help retain color). Drain and mix with your favorite salad dressing
and fresh parsley. Try adding to other salads