Lentils with Kombu

You might not consider lentils a basic food, but they are a great food to get to know and add to your repertoire. Lentils cook in about 15-30 minutes, are great in salads, high in fiber and an inexpensive source of protein. I love the French Puy lentils - they are a beautiful green marble color. They have a hearty, rich, nutty flavor that holds their shape when cooked. Lentils should be kept in a cool, dark place (not the refrigerator) and can be stored for up to 12 months. Once cooked, lentils should be stored in the refrigerator, covered, and should be eaten within 4 days.

I add a piece of kombu to all my beans when cooking. The kelp has natural glutamates that enhances flavors, tenderizes the proteins and adds invaluable vitamins, minerals, and trace minerals. I also add cumin, epazote, fennel, ginger or winter savory which aids in bean digestion.

My favorite recipe is so very simple ~2 cups French Puy lentils5 cups very good stock3 inches of kombu1 Tablespoon fresh groung cumin1 small onion diced fine1 Tablespoon salt3 Tablespoon extra virgin olive oilIn a pan large enough to hold 9 cups, saute the onions until just golden brown. Add cumin and kombu. Pour in stock and heat until just boiling. Add lentils, cover with lid and cook 30 minutes.Delicious for dinner and leftovers for lunch on mixed greens.Image Credit:  organicroad.com