Food Storage, Recipes

Sweet & Sour Lentils

Have you ever used lentils in your cooking?

Like beans, they are very nutritious and inexpensive, and store well over long periods of time.  (They’re great for your food storage.) Unlike beans, though, you can cook them without soaking them overnight, and they cook faster as well.

If you choose, you can soak them for a day or two to sprout them, which increases their nutrition and digestibility.  But if dinner time rolls around and you remember you haven’t soaked them, it’s not a problem.  You can just cover them with water and cook them for about 20-30 minutes, until they are soft.

Sweet and Sour Lentils
Alice E. Workman

1 C lentils
2 TBS white vinegar
1/4 tsp garlic powder
3 TBS honey
2 TBS butter
1 tsp onion powder
Pinch of salt

In the morning (or the evening before), put lentils in a saucepan with enough water to cover them well, and set them aside to soak.  When you’re ready to cook dinner, drain the lentils and add just enough fresh water to barely cover them.  Bring to a boil, then simmer, covered, for 20 minutes.  Add remaining ingredients.  Serve warm.

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2 thoughts on “Sweet & Sour Lentils”

  1. I know the recipe says to soak them the night before, but you really don’t *need* to soak lentils before cooking like you would with beans. Soaking and sprouting them increases the nutrition, but is not necessary. This recipe should work fine in your slow cooker.

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