Instructions

1. Pour the lentils out onto a white kitchen towel or paper towels and examine them for any stones, debris, or any damaged, shriveled or broken pieces.

2. Pour the lentils into a colander and rinse them with cool running water for a minute or two. Set the lentils aside for a moment.

3. Coat the bottom of a pot with a thin patina of oil or butter and place it on the stove over medium-low heat. Add diced carrots, onions and celery and cook until the veggies are translucent and have released their moisture, a cooking technique known as sweating. Sweating vegetables over low heat coaxes the aromatic qualities from them and doesn't overpower other ingredients with the caramelization and smokiness that results from high-heat sauteing.

4. Pour water or stock in the pot. No matter which type of split lentils you cook, use a two-to-one ratio of water to lentils.

5. Season the water with salt so it tastes about as salty as you want the lentils to taste when finished.

6. Add whole herbs and spices, such as thyme, parsley stems and two or three black peppercorns, to the water or stock, if desired. Aromatic herbs and spices, mild herbs and spices used to add subtle flavors and aromas, are commonly used in simmering liquids to impart flavors that support the flavors of the main ingredient.

7. Bring the water or stock to a boil and add the split lentils. Stir the lentils and boil them for about three minutes, then reduce the heat to barely a simmer.

8. Cook the lentils until tender but toothsome: kind of al dente. Cooking times vary according to the age of the lentils; it takes red varieties about 25 minutes to cook and green and brown varieties about 35 to 40 minutes to cook.

9. Taste the lentils after 20 minutes to check their tenderness and seasoning. Heat brings out different flavors in foods the longer they cook. For example, the taste of a stew is completely different after 45 minutes of simmering than after five minutes of simmering. Flavors meld, with some flavors moving to the background and while new flavors emerge -- all changes that might require another pinch of salt, or an extra crack of black pepper. Always taste foods, especially those that simmer, before, during and after cooking.

10. Taste the lentils again when they reach the desired tenderness and adjust the seasoning as needed. Drain the lentils in a colander and pick out any bay leaves, black peppercorns and herb sprigs, if necessary, before serving.