HIGH ELEVATION LENTIL COOKING

Q. To me, “lentils are also known as green, red or yellow mush. Or colored rocks. . . . What is your secret to cooking edible lentils at altitude? . . . I do a quick rinse and cook on a medium flame, covered. If I try to not overcook, I then end up with chewy/crunchy. . . . I am fine with mush if I want soup, but . . .” Darcie B.

A. My pantry contains two sorts of lentils: the flat, lens-shaped kind for Indian style dals (or “mush,” as you put it) and the roundish, harder “lentils de Puy,' the special dark green lentils of southern France (that I make into salads or other room temperature preparations where I want the lentil to hold its shape). These latter are not easy to find although now I just get them online from Bob's Red Mill at vitacost.com.

For overall high-elevation cooking tips, here’s the definitive word from Colorado State University.

And here’s a recipe that I appreciate making out of those lentils de Puy (see them in the photo below) that bakes the lentils. They turn out not only delicious but also just slightly al dente, which is how everyone appears to like them.

Photo from Gaelle Marcel at unsplash

RECIPE: Lentil Salad with Red Peppers, Red Onions, Feta, and Mint
Serves: 4

Ingredients
1 cup green lentils de Puy
4 cups warm water, plus 4 more cups in reserve
Kosher salt and cracked black pepper
2 bay leaves
4 whole garlic cloves, peeled and bruised
1/4 teaspoon dried oregano, either Mexican or Mediterranean
6 tablespoons extra virgin olive oil
6 tablespoons red wine vinegar
1/2 teaspoon ground cumin
Salt and freshly ground pepper
1 small red onion, diced
1 medium red bell pepper, seeded and finely diced
3 tablespoons fresh mint, chopped
6 ounces feta cheese, crumbled

Directions
Pick over the lentils. Rinse several times and place in a large bowl. Cover with the warm water and 1 teaspoon kosher salt; stir with your hands to combine the brine. Let soak for 1 hour.

Heat the oven to 325 degrees and adjust the rack so that a large saucepan will fit on it. Drain the lentils and place them in a large saucepan with the bay leaves, bruised garlic, oregano, and 1 teaspoon kosher salt. Cover with the 4 cups reserved water and bring to a gentle boil atop the stove, then place in the oven, covered, until the lentils are as tender as desired, from 40 minutes to an hour.

Make a vinaigrette: in a small bowl, whisk together the olive oil, vinegar, garlic, cumin, salt and pepper. Set aside.

Drain the lentils, discarding the bay leaves and garlic cloves, and allow to cool down (you may proceed with lentils that range in temperature from slightly warm to cool, as you wish). Toss with the vinaigrette and the onions, red pepper, and more salt and pepper to taste.

The salad tastes best at room temperature, but may be prepared up to a day in advance and refrigerated until service. To serve, toss the salad with the mint and crumbled feta.