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Boiled Lentils

Lentils can be cooked a day ahead. Cool and store them in their liquid. When ready to serve, reheat gently, drain, and serve.

  • Servings: 12

Source: Martha Stewart Living, December/January 1998/1999


  • 1 pound French green lentils
  • 1 large carrot, peeled, cut into thirds
  • 1 stalk celery, cut into thirds
  • 1 medium onion, peeled, halved
  • 1 bay leaf
  • Salt


  1. Cover the lentils with water, and let them stand overnight. Drain. In a saucepan, combine ingredients; season with salt; add water to cover by 1 to 2 inches. Bring to a boil. Reduce heat to medium low; cook until the lentils are tender, 10 to 12 minutes. Remove from heat, and discard carrot, celery, and onion; drain and serve.

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