Stir-fried Lentils with Ginger and Soy

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Lentils are one of the few legumes that require no presoaking and that are quick cooking.

Depending on the variety, age, and dryness, they can cook until firm-tender in as little as twenty minutes.

Ingredients

  • 1 cup brown lentils, rinsed and sorted
  • 6 cups water
  • ½ onion

Method

  1. Combine the lentils, water, onion, bay leaf, and ginger slice in a large saucepan. Bring to a boil. Cook, uncovered, over medium heat, stirring occasionally, until the lentils are firm but tender, 15 to 20 minutes. Do not overcook. Drain. Discard the onion, bay leaf, and ginger.
  2. Heat a large nonstick skillet over medium heat until hot enough to evaporate a drop