Use unsalted water: salt toughens split peas and lentils as they cook. Acidic ingredients such as tomatoes also slow down cooking, so add them late in the preparation. You might try adding a squeeze of lemon to lentils after cooking, but before draining, to liven up the flavor.
1 cup dry = 2 1/2 cups cooked
1 cup dry split peas or lentils
2 cups water
Rinse and drain peas and lentils and check them for any stones, sticks or other foreign matter.
Combine water and dry peas or lentils in a saucepan and bring to a boil.
Reduce heat to simmer. Cover and simmer until tender: 15 to 20 minutes for salads and as long as 60 minutes for purées. Add water if necessary.
The longer they cook, the softer they get. NOTE: Skinless red lintels cook in just 5 to 10 minutes!
Drain and serve or combine in other dishes.
Where to buy:
Timeless Foods, Ulm MT, or ask for Timeless Natural Foods organic peas, lentils, and grains at your natural foods market.
About the growers:
Cooking instructions courtesy of the USA Dry Pea and Lentil Council