Being that I am almost vegan I eat lots of plant base protein like all kind of beans and legumes. I like to cook my own so I can add some aromatics (like bay leaves), to control the salt and avoid the potential health issues of eating canned products packed in metal cans. I cook big patches and I freeze some portions. I also try to have in the pantry cans with every variety of beans when I need them and I don't have in the freezer.
However there is one type of legume that I loved cooked by me, and cannot tolerate canned, and that is lentils. Luckily they cook quickly, in 20 minutes. I add flavor and sweetens by starting with sauteing a small onion with turmeric, black pepper, bay leaves and coriander seeds. Then I add the lentils and water and it is done.
I pair the with lots of things. One of the latest paring was with mushrooms. I start by sauteing the quartered mushroom without salt (salt makes them watery) and after they they brown a bit I salt, pepper usually garlic and whatever I'm in mood for like more garlic, wine, parsley, and this time I remember seeing a recipe with soy glaze... so I added soy instead of salt. It cooked down to a glaze very quickly and it had more "umami" than my other versions. And it paired really well with the lentil stew and a simple mixed green salad on the side.
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