Sous-vide Lentils

Sous-vide is a great way to cook lentils as it's easy to get perfect texture without the lentils exploding and turning to mush. We like these lentils both warm and cold.

To make the lentils, put 2 c. of green, brown or black lentils (DuPuy are our favorites) in a large Ziplock™ bag. Add 6 c. of warm water, a pinch of dried rosemary (or small stem of fresh), a smashed clove of garlic and 1 tsp salt. Cook sous-vide at 190°F for about 1.25 hours. Check for doneness. If very close, turn off agitator and allow to sit another 15 m in the cooling water.

Warm

We warm them with a bit of water in the microwave then dress with EVOO, S&P. Great with fish!

Salad

This is basically the lentil salad in Alice Water's Simple Food. Mince a French shallot and "pickle" for 5-10 min with some red wine vinegar and salt. Mix with a few cups of cooled, cooked lentils and add minced parsley, EVOO, S&P. You can top with cubed cucumbers, sliced or wedged radish, crumbled feta cheese, halved cherry tomatoes, more tender herbs, etc..