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Canning Lentils / CM

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CANNING LENTILS

When lentils are purchased in bulk, putting them up in jars is a great time saver over cooking
individual meals.

3 lbs dried lentils

8-10 cloves garlic, minced
2-3 fresh celery stalks, finely chopped
2 large onions, chopped
1 (48 oz.) container low-fat low sodium organic beef broth
1/4 tsp. red hot pepper flakes
1/2 tsp. black pepper
1 tbsp. salt
1 1/2 cups chopped greens, washed
1/2 tsp. dried oregano
1 tablespoon fresh basil, minced

For the greens, choose kale, collards, cabbage, spinach, Swiss Chard or beet greens that have
been harvested within the past 24 hours. Wash well and pick over, removing any bad spots and
trimming away stem portions.

Pick over beans removing any discolored or damaged beans and debris. Wash well, changing
water at least 5 times. Discard any lentils that float to surface.

In a large saucepan, cover beans with at least 3 inches of water. Bring to a boil; let boil 2 minutes.
Remove from heat and allow beans to soak for 1 hour, adding extra water as needed to keep
beans covered. Alternatively, soak lentils overnight in a cool place.

Add remaining ingredients and simmer for 15 minutes. Pack hot soup into hot pint jars, filling 2/3
beans of the way with beans and the remainder of jar with the cooking liquid/vegetable mixture,
leaving 1-inch head space.

Wipe jar rims clean using a damp paper towel. Adjust 2 piece caps and process in a pressure
canner at 10 lbs. pressure for 75 minutes.

To serve as Lentil Soup, add beef broth or water to thin to desired serving consistency. Sprinkle
with Parmesan cheese and season to taste with salt and pepper. For variety, add noodles and
 Italian sausage or ground beef (browned and drained). We often add 1/2 tsp. ground cumin when
adding ground beef.

Makes about 8 or 9 pints.

Note: Lentils may be canned without any additional ingredients. Soak as above using 3 1/4 lbs lentils; pack loosely into jars and
cover with water, adding 1/2 tsp. salt to each jar (optional). Process in a pressure canner for 75 minutes.

Submitted by: CM

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Reviews: 2

Lois Napier (Ontario) says: # 178991

How long would one process lentils in a canning pot rather than a pressure cooker?
Reply

Cooks.com replies: # 178992

Hi Lois,

If by a canning pot you mean a boiling water bath canner, it can't be done because lentils are a low-acid food and need to be
canned under pressure.

Hope this helps,

-- CM
Reply

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