Brown is Back

When I have a peaceful day, without the need to run around or get things done, I crave a big pot of lentils, cooked with one clove of garlic. Salt, pepper and butter added at the end, yes, but nothing else. If I’ve been especially contemplative the night before, these lentils have been soaked in water with whey or lemon juice, but my thoughtfulness typically doesn’t span that long a stretch before I eagerly toss them in a large pot. Earthy and steaming, I’m in love with their simplicity. Once in a while, the world quiets down enough for me to hear my lentils sing.

1 c. dry french lentils
4 c. filtered water
3 T whey, lemon juice or apple cider vinegar
1 clove garlic

The night before, combine lentils with water and whey, lemon juice or apple cider vinegar. Allow to soak overnight. The next day, drain lentils. Place in stock pot with a fresh four cups of water and clove of garlic. Bring to a boil, skim foam off the top, then let simmer for a minimum of 40 minutes, or until they reach the desired texture. Serve with butter, and as always, salt and pepper to taste. Serves 6. Lentils keep in the fridge for about a week.

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