Lentils à L’indienne

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups dried lentils
  • 1 onion, stuck with 2 cloves
  • 1 bay leaf
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon ground cuminseed, turmeric or curry powder


    1. If unprocessed lentils are used, soak them overnight in seven cups water. Drain. If quick-cooking lentils are used, they need not be soaked. Cover the lentils with water and add the onion, bay leaf, salt and a dash of pepper. Bring to a boil and simmer for thirty to forty-five minutes, until lentils are tender.

    2. Discard the onion and bay leaf and stir in the spice. Add more salt and pepper if necessary.