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!
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.