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Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.In a large saucepan combine lentils, all vegetables, bay leaf, salt and 325 ml cold water, and bring to a boil.Cover with a lid and reduce the heat. Simmer for 20 minutes.Remove the bay leaf, it can be very strong in flavour.If the lentils are not cooked enough add small amounts of the remaining 200 ml of water, 50ml at a time, until the lentils have an al dente crunch. Discard remaining water.At this point we need a tight seal on the pot. Turn off the heat and let the pot cool a little. Stretch some plastic wrap over the top of the pot, then place the lid back on. This will form a tight seal.Let stand for 10-15 minutes before serving.