In thinking about how to describe the quantity of lentils currently in possession of the pantry, numerous words came to mind and then a look at thesaurus.com provided yet more: a plethora, profusion, abundance, deluge, glut. So take your pick of adjectives, each is accurate in some way. And for an idea about how to cook them – here’s Michelle Keyo’s suggestion for the little legumes.

Ingredients

3 tablespoons olive or vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and sliced or grated
1 carrot, peeled and chopped
6 cups water (or veggie or chicken stock, or a mix)
2 ¼ cups lentils
1 teaspoon dried or fresh thyme
3 bay leaves
1 tablespoon kosher salt

Prep

1. Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
2. Add 6 cups water (or stock), lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
3. Simmer lentils until they are tender and have absorbed most of the water, 15 to 25 minutes, depending on the lentils. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.