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Perfect Lentils inspired by Marco Pierre White

I was never a big fan of lentils, but after trying this recipe from one of the world's best chefs, Marco Pierre White (who, by the way, is also Gordon Ramsay's teacher), I fell in love with lentils!

Why do I think these lentils are perfect?

The recipe focuses primarily on the lentils themselves, and with the help of cooking techniques, a few simple ingredients, and proper seasoning, it can elevate lentils to the next level.

Cooking Technique

Even though the recipe consists of only a few ingredients, it is by no means a simple recipe.

The first important point is to bring the lentils to a boil and drain them before starting to cook them.

Next, it's crucial to stay by the lentils and keep an eye on them. You need to add water or broth gradually, just slightly above the level of the lentils, and let it absorb at a gentle simmer.

And finally, one of the most important things is to make the right decision when to stop adding water and let the lentils finish cooking. The ideal time is when the lentils are al dente, and the water is about halfway reduced. Then, all that's left is to season the lentils and let them finish cooking.

Be sure to taste regularly to avoid overcooking the lentils; it's a shame to turn them into mush.

Seasoning

Bay leaves and thyme add flavor to the lentils, but the right amount of salt and pepper is what makes them perfect.

Don't be afraid to salt the lentils much more than you think, but at the same time, remember to taste regularly. Unfortunately, oversalted lentils cannot be saved.

A high amount of salt is necessary because the lentils themselves absorb almost 2-3 times their original weight in water.

And the secret ingredient?

Olive oil.

For a Czech cook, it might be a bit unusual to pour almost a glass of oil over the lentils, but it really works!

I highly recommend using 170g of olive oil as in the original recipe, but since it was for Míša's blog, we lightened it a bit to 100g, and the taste was still excellent :).

Otherwise, there's no need to fear 100g or even 170g of olive oil. These are healthy fats that will keep you full.

How to use the lentils?

I managed to cook 1500g of lentils from 500g, which is quite a large amount. However, cooked lentils can last several days in the fridge, in my opinion, even a week (if they don't get eaten sooner), and since 100g of these cooked lentils contains over 8g of fiber, they make a great addition to almost anything.

So you can have lentils:

Classically with bread
As a side dish with fish - Recommended!
In the morning with eggs
Mixed into rice
Added to a salad
Just as a snack with a piece of mozzarella

Or any other way you can think of. 1-2 tablespoons added to any dish will improve its nutritional value, and you'll find that lentils actually work great with almost anything.