4 cups - vegetable broth (or water, or a combination of both)
1 1/2 cups - brown or green lentils
1 1/2 teaspoons - onion powder
1 1/2 teaspoons - paprika
1 teaspoon - oregano
1/2 teaspoon - garlic powder
1/2 teaspoon - black pepper
3/4 teaspoon - salt
- Stove
- Place all ingredients in a large saucepan. (If you’re planning to cook them without seasoning to use in a separate recipe, omit the spices, salt, and pepper.)
- Bring to a rapid simmer, then reduce the heat and simmer for about 20 to 25 minutes until the lentils are tender but still hold their shape. There will be some leftover broth but the lentils will soak it up as they sit and become perfectly moist. Taste and add another pinch of salt if you’d like. Serve warm. (Storage info: Leftovers can be stored in the refrigerator; reheat on the stovetop.)
- Instant Pot
- Place all ingredients in the Instapot. (If you’re planning to cook them without seasoning to use in a separate recipe, omit the spices, salt, and pepper.)
- Press the Pressure Cook button (making sure "High Pressure" is selected) and set the time for 15 minutes. Let it naturally release for 10-15 min
- Use this for any lentil recipe that calls for cooked lentils