yields about 24 ounces cooked lentils

I prefer French or Eston lentils, but you can use this method to cook any variety. Another money saving tip is to buy them in the bulk food section of your local market or healthfood store. Oh, and don’t forget to use your homemade bouillon too.

1 cup uncooked lentils

3 cups vegetable stock

1 bay leaf

1 clove garlic, smashed

1 shallot, sliced

Salt and freshly ground pepper to taste

Add all ingredients to a 2 quart pot. Bring to a boil. Reduce to a simmer, and cook for 30 minutes, or until lentils are tender (cook a few minutes less if you prefer lentils with a bite). Let sit, covered for 10 minutes to absorb any remaining liquid.