Green Lentils

The Word says that we are to confess our sins one to another. Well, I’m pretty sure that I have harbored great resentment in my heart toward dry pinto beans. I can rarely get them right. But, I have found a way to escape this temptation! Lentils. These are easy to cook without presoaking. You can find them in bulk or bagged in the rice section. Use these in just about any recipe that calls for black or pinto beans. 

Basic:
In a saucepan, combine 1 1/4 cups of dried green lentils with 5 cups of water. Bring to a boil. Cover partially and simmer over low heat for 35 minutes or until tender. Salt and pepper to taste. Serve with Mexican food.
 

Salsa: 
Follow basic recipe, decreasing cooking time by 5 minutes. Rinse lentils and add chopped red and green bell peppers, cilantro, onion and/or tomatoes. Stir in 1 or 2 teaspoons of cumin and the juice of one lime. Salt to taste. Serve with chips or tortilla wedges, dried out in a low oven (250) for about 45 minutes or so.