Greek Lentils

I don't have too much experience with lentils.  From what I have read, they are supposed to be filling and nutritious.  Those seem like two admirable qualities, so I figured I would give it a shot.  I found this recipe for Greek Lentils on MensHealth.com.  Based on the ingredient list it sounds like it would be packed with flavor.  The extra helpings of vegetables can't hurt either, right?

For starters, I was assuming that this would have a thicker consistency.  The recipe doesn't call this a soup, btu I am pretty sure that is how it should be labeled.  There is definitely broth.  If you are looking for a thicker consistency, there are two options.  You can either reduce the amount of liquid used or you can blend some of the lentils and veggies.

If you prefer removing liquid, my recommendation would be to use less of the stock.  The liquid with the tomatoes adds more flavor, so this should be kept.  If you choose to blend some of the solids, either remove them and blend in a small food processor, or give the whole mixture a few quick pulses with an immersion blender.

Cooking the recipe as listed also cooks the lentils to what I would consider al-dente.  There is definitely a little snap to them when you bite down.  If this is to your liking, follow the recipe as-is.  If your preference is to have less bite, cook for another 10-15 minutes.

While this dish was not my favorite as printed, I think I will try it again with a few modifications.  I also think this was a great introduction to lentils, and I already have some more recipes lined up.  If you love lentils, definitely stay tuned!