Low-Effort Lentils

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This dish looks like brown sludge, but the nutrition-to-effort ratio is unmatched. It requires a little effort to set up, and it cooks with no interference after about an hour. You can make a lot of it at once and freeze it. I make this in an Instant Pot, but you can also cook lentils on the stove if you're patient, just not with the cook times I have here.

There are no measurements on this because I usually eyeball it from what I have. Feel free to add or omit whatever! It will work with virtually whatever combination of spices you want.

Ingredients

• Olive oil
• Mirepoix - Diced onions, carrots, and celery
• Garlic
• Dry green lentils, washed
• Cumin
• Garam masala
• Salt (I don't salt this at all but you can)
• Vegetable broth
• Bay leaf

Directions

1. Add olive oil to the Instant Pot and turn it on Saute mode. Add the mirepoix and garlic and saute it until everything is softened.
2. Add the lentils and spices, then mix everything together.
3. Add enough broth to cover the lentils. Drop the bay leaf on top (so you can find it later.)
4. Pressure cook on high pressure for 30 minutes, then let the pressure naturally release.
5. If the soup is too dry, add more broth as desired. I don't like this to be super liquidy, so I only add enough to rehydrate it.
6. Serve and enjoy!

Notes

If you don't feel like cutting up mirepoix vegetables, you can buy pre-cut mirepoix at most grocery stores. I usually make my mirepoix in bulk so I can chop once, freeze, and have it for a while.

This recipe will only work with green lentils because they hold their texture better than other varieties. Any other variety will be very mushy after this.

If you want to add something acidic, wait until after the lentils are cooked.

I usually don't add peas to this, but it will work. Add them after the lentils are cooked so they don't get mushy.