Downshiftology · by Lisa Bryan★ 5.0 (37)
How to Cook Lentils Perfectly (Not Mushy)
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 19%
CARBS 25G72% OF CAL
4G FIBER0G ADDED1G INTRINSIC20G OTHER1G TOTAL SUGAR
FAT 0G3% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A basic preparation method for cooking lentils until tender but not mushy. This component is meant to be used in various dishes throughout the week as a protein base for salads, bowls, or sides.
componentmediterraneanbeansdairy freegluten freeveganvegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 cup lentils
- 4 cups water
- 1 bay leaf
- 1 small piece kombu ((approx 3 to 4 inches))
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 19%
CARBS 25G72% OF CAL
4G FIBER0G ADDED1G INTRINSIC20G OTHER1G TOTAL SUGAR
FAT 0G3% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 14mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 269mg
- Calcium
- 22mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 14MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.