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.
1cupbrown lentils, rinsed and sorted
1slice (¼inch thick) fresh ginger
2garlic cloves, coarsely chopped
1tablespoon chopped peeled fresh ginger
¼cup diced red (bell) pepper
2tablespoons thinly sliced scallion, white part only
2tablespoonsreduced-sodium soy sauce
2tablespoons thinly sliced scallion tops
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.
Heat a large nonstick skillet over medium heat until hot enough to evaporate a drop of water upon contact. Add the oil, garlic, and chopped ginger and quickly stir-fry until garlic is tender but not browned, 1 minute. Add the red bell pepper and white part of scallion and stir-fry 1 minute.
Add the drained lentils and soy sauce. Toss the lentils to coat with soy sauce and to distribute the vegetables evenly. Spoon into a serving dish and sprinkle with scallion tops.