In one sentence, describe what the following article is about: Along with your ingredients, there are a few kitchen tools and supplies you'll need to make this simple lentil dish. The most important items are:  Medium bowl Fine-mesh sieve Medium saucepan Stirring spoon Place the lentils into a medium bowl and fill it with enough water to cover the lentils. Use your hand to comb through the lentils. Pick out any organic debris or other matter that you find. When you’ve gone through the batch, drain the lentils through the sieve. While uncommon, there are sometimes pebbles or small stones hiding in lentils that can hurt or break teeth. In a medium saucepan, combine the lentils and bay leaf. Add enough water to cover the lentils by about three inches (7.6 cm). To add extra flavor and depth to the lentils, you can also add other ingredients, such as:  Herbs Spices Garlic Minced onions Put the lid on the pot and heat the lentils over medium-high heat. Bring the water to a simmer, and then reduce the heat to medium-low. Remove the lid and cook the lentils for about 25 minutes. Add more water as necessary to ensure the lentils stay covered. The lentils are ready when they are tender, and when there's no crunchiness left when you bite into them. When the lentils are tender, remove the pot from the heat. Drain the water by pouring the lentils into the sieve. Return the lentils to the pot and add the salt. Stir to coat the lentils before serving. You can also garnish the lentils with other herbs and spices, such as pepper, rosemary, thyme, and sage.
Summary: Gather your ingredients and supplies. Rinse and clean the lentils. Combine the ingredients. Cook the lentils. Strain and salt the lentils before serving.

In one sentence, describe what the following article is about: Place the pan on your range top or on a counter that has been protected with hot pads. Place the foil loosely over your meat, creating a “tent” over your meat. Allow your roast to rest for 15 to 20 minutes before slicing. If you want to, then move your meat to a serving platter. If your dinner is more informal, then you can slice it right in the roasting pan. This will stabilize your meat without requiring you to touch it with your hands. Use your non-dominant hand to hold the fork while you slice.      Lay each slice on top of the previous slice so that 1” (2.5 centimeters) of the top of the previous slice is exposed. This will create an attractive layered presentation.
Summary: Remove your roasted meat from the oven. Pull a slice of aluminum foil off of the roll. Remove the foil tent. Spear the meat with a fork about 1/2” (12 millimeters) from the tip. Place your knife against the side of the meat at a 45-degree angle using your dominant hand. Pull the knife toward you while applying downward pressure. Push the knife away from you, applying downward pressure so that you slice down through the grain. Continue pushing and pulling your knife until you separate the meat slice from the rest of the cut. Lay the meat flat with its edge against the edge of your platter. Continue slicing until your meat is fully carved. Store or serve the meat slices.

In one sentence, describe what the following article is about: Blanching cauliflower will destroy enzymes that cause it to break down and lose its color and flavor. To blanch cauliflower, bring enough water to cover the cauliflower to a rolling boil in a large pot. Neglecting to blanch the cauliflower before freezing it will probably result in mushy, discolored cauliflower when you thaw it later. It's worth the effort to blanch it first. While the water is coming to a boil, place ice cubes and water in a bowl large enough to hold the cauliflower. You'll plunge the blanched cauliflower into the water after boiling it to immediately stop it from overcooking. Boil it for 3 minutes, which is long enough to kill the enzymes that ruin the cauliflower's flavor over time. If you have too much cauliflower to fit in the pot all at once, blanch it in patches. Use a slotted spoon to move it from the pot to the bath of ice, to stop it from overcooking. After about 3 minutes, you can drain the water and ice away. The cauliflower is now ready to freeze.
Summary:
Bring a large pot of water to a boil. Make an ice bath. Place the cauliflower in the boiling water. Transfer the cauliflower to the ice bath.