Yields 2½ cups
PRESSURE COOKER METHOD
Ingredients:
1 cup lentils, rinsed
1½ cups water or vegetable broth
Directions:
1. Put the lentils and water (or broth) into the pressure cooker and cook on high pressure for 8 minutes.
2. Release the pressure and remove the lid.
3. Store in an airtight container in the fridge for up to 5 days.
STOVETOP METHOD
Ingredients:
1 cup lentils, rinsed
1½ cups water or vegetable broth
Directions:
1. Put the lentils and water (or broth) into a large pot with a lid.
2. Over high heat, bring to a boil.
3. Cover the pot with the lid and reduce the heat to low.
4. Simmer for 30 minutes.
5. Store in an airtight container in the fridge for up to 5 days.
SLOW COOKER METHOD
Ingredients:
1 cup lentils, rinsed
4 cups water or vegetable broth
Directions:
1. Put the lentils and water (or broth) into the slow cooker.
2. Cover and cook on low heat for 6 to 8 hours. Check at 6 hours. If the lentils are still tough, cover them with the lid and continue to cook for another 30 minutes. Repeat until they are tender.
3. Store in an airtight container in the fridge for up to 5 days.
