• 1 cup green lentils, rinsed

  • 2.5 cups filtered water

  • 1 teaspoon salt

  • 1 stalk of celery, diced

  • 2 cloves of garlic, finely chopped

  • 1/2 yellow onion, diced

  • olive oil

  • 1 bay leaf


  1. Heat up oil (~1 tablespoon) in a pot/small dutch oven. Add onion and sauté until translucent and golden.

  2. Add in celery and garlic. Sauté for a few more minutes.

  3. Add in rinsed lentils, water, salt, and bat leaf. Bring to a boil.

  4. Lower to a simmer and cook with the lid partially off to allow some steam to escape.

  5. Cook until lentils are soft and tender.

  6. Taste and adjust for seasoning.