Ingredients:

  • 1 cup (200g) lentils, brown, green, or red
  • 4 cups (950ml) water or vegetable broth
  • 1 teaspoon (5g) salt
  • 1 bay leaf (optional)
  • 1 clove garlic, peeled (optional)
  • 1/2 onion, quartered (optional)
  • 1 teaspoon dried thyme (optional)

Instructions:

  1. Place lentils in a sieve and rinse under cold running water, removing any debris or stones.
  2. In a saucepan, combine rinsed lentils, water (or broth), salt, and any optional flavourings.
  3. Bring the mixture to a boil over medium-high heat. Then, reduce the heat to low, cover, and simmer.
  4. Cook until lentils are tender but still hold their shape. Check frequently after 20 minutes. Brown & Green: 30-45 minutes, Red: 15-20 minutes.
  5. Once cooked, drain the lentils in a sieve. Remove bay leaf, garlic, and onion if used.
  6. Season to taste with additional salt, pepper, or your favorite herbs and spices.