Here’s one tiny trap to avoid. If you add salt or acidic ingredients like lemon juice or tomatoes too early, your lentils might refuse to soften. It’s like they get stage fright. So, cook them first, then add the flavor bombs at the end. Trust me, they’ll thank you by staying tender.
This also means you can batch-cook a big pot of plain lentils on a Sunday. Then, during the week, you can transform them into a spicy chili, a Greek salad, or a cozy pasta sauce. One pot, endless possibilities.
