Updated: Apr 18
Two cups dry French Lentils
Four cups of water to start
Add more water to cooking
1 tsp sea salt
1-2 Whole Bay Leaves
One inch piece of Kombu
½ tsp Soy Sauce
Wash lentils in a bowl, using your hands to rinse over with running water. After washing, keep the last rinse of water and beans in the bowl.
Lift the beans into a 2- quart saucepan, ensuring no stones or grit get into the pot.
Add four cups of water. Soak the beans for about two hours or overnight. Lentils don’t require prolonged soaking.
When ready to cook, add the Kombu. Bring to a boil, remove any foam on the top with a stainless-steel flat strainer. Add water as needed as the level on top lowers to the top level of the lentils.
Lower the flame, and simmer until lentils are soft. Once soft, add sea salt, cook for an additional twenty -30 minutes.
Add soy sauce at the end for seasoning.
When cool, the beans will thicken due to the starch in them.
Add water and seasoning to desired bean or soup consistency.