Easy Recipe Basics Series: Simple Lentils

If you’re looking for an easy, healthy staple to add to your rotation, lentils are a great option. They are full of fiber, plant-based protein, and minerals, and they cook up quickly with no soaking required. This simple, lightly seasoned version is a perfect base for soups, salads, grain bowls, or as a side on its own.

Ingredients

• 1 cup dry lentils (I used brown)

• 3 cups water or broth

• ½ teaspoon salt

• 1 small bay leaf

• 1 tablespoon olive oil

• Freshly ground black pepper, to taste

  
  

Instructions

1. Rinse lentils well under cool water, picking out any debris or small stones.

2. In a medium saucepan, combine lentils, water or broth, salt, bay leaf, and olive oil.

3. Bring to a boil over medium-high heat, then reduce to a simmer.

4. Cover and cook until the lentils are tender but not mushy, about 20 minutes.

5. Drain any excess liquid if needed. Remove bay leaf, season with black pepper, and serve or store for later!

   
   

Tips

• Cooked lentils will keep in the refrigerator for up to 5 days

• Add lentils to salads or grain bowls for an extra boost of protein, stir into soups, or mix with roasted veggies and a drizzle of vinaigrette dressing.