Cooked Lentils - Master Recipe #2 - For use in Lentils Matrie d'Hotel

Using random things I have on hand is my favorite way to clean out the pantry. I had a bag of brown lentils, which you can buy for practically nothing in the rice and bean section. JC says to wash and sort through the lentils, picking out debris. Once you tell your teenager to look for pebbles in his beans, he's not very likely to eat them later, so I screwed that one up. They soaked for an hour, and then cooked to perfection in 15 minutes.

To make the Lentils Matrie d'Hotel, puree garlic
and saute in butter. Be sure to do this over low to medium heat so you don't burn the garlic, and then fold in the
cooked lentils. Squeeze a few drops of lemon juice over them, and toss with fresh herbs, such as oregano and basil. I just happen to have a barrel of fresh herbs - how very Martha Stewart of me!


The Lentils smelled great and tasted delicious. The buttered garlic was just perfect.