Well, I’m giving lentils a shot again.  This time it’s red lentils rather than the green/brown ones.  The others are tasty, but a little spicy and overpower delicate seasoning.  The red lentils have their outer layer moved, so they work better for delicate seasoning and can create a creamy texture.  It’s been a while since I’ve made or posted a bento, too!

Tomorrow’s bento: rice, homemade furikake , umeboshi, a couple other types of tsukemono, fresh shiso leaves, marinated tofu, and miso lentils.

To make the lentils: use equal parts red lentils and water.  Rinse lentils well, let soak for an hour or so, rinse again.  Add to pot with the water, add 1 heaping tablespoon of fresh (the kind you need to refrigerate, not powdered!) miso for each cup of lentils, 1 coin fresh ginger, and a tiny piece of star anise.

Boil 45 minutes, or until lentils are soft.  Drain off any extra liquid if necessary. I like to press mine down.  Savory, complex flavor with none of the usual bitterness of lentils.