We like a good pot of lentils with a side of cornbread from time to time. I tried the red variety for the first time tonight, they taste the same as the brown, big deal. I guess it depends on what color you want them to be. The red might have been slightly more starchy, that was the only difference I really saw.
Traditional Style
2 stalks celery
1 white onion
1 small pckg of carrots
1 can of diced tomatoes (italian style for extra flavor)
1 link of turkey sausage (or other sausage variety works too or ham)
5 cans of chicken stock or 2 large containers of stock
Water as needed
2 tbsp olive oil
2 garlic cloves diced
onion powder
garlic powder
salt
pepper
1 pckg red or brown lentils
Heat large stock pot on medium. Cut up all veges to bite size pieces, dice garlic and add to pot, add oil and mix. Let brown for a few minutes. When onions get clear, add tomatoes and add one can of stock. Simmer while you cut your sausage to small bite size pieces. Add sausage. Rinse your lentils well, add to pot. Add the rest of your stock. If there is not enough stock to cover well and have a soup like consistency, then add water until it does. Put in spices to taste, I usually do about 2 teaspoons of each, taste at the end and then add more. Cook for about 60 minutes at a soft bubble, NOT a rolling boil. Check occasionally to make sure you have enough water in the pot. If the lentils look like they have expanded and there is not enough liquid, add more stock or water. Make some cornbread while you wait. Polenta tastes good with it too if you are into that or some rice.
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