Instant Pot

1 cup lentils, picked through and rinsed

2 cups water or broth

1 bay leaf or 3 sprigs thyme (optional)

½ tsp salt

1 tbsp olive oil (optional)

Stovetop

1 cup lentils, picked through and rinsed

2 cups water or broth, more as needed

1 bay leaf or 3 sprigs thyme (optional)

1 shallot, peeled (optional)

½ tsp salt

Cook Mode Prevent your screen from going dark

Add lentils, water or broth, bay leaf or thyme, salt, and olive oil (if using) to the Instant Pot.
Secure the lid and set the valve to sealing. Cook on high pressure for 9 minutes.
Allow a natural release for 10 minutes, then quick release any remaining pressure.
Remove bay leaf or thyme before serving.

Combine lentils, water or broth, bay leaf or thyme, and shallot (if using) in a saucepan. Bring to a boil.
Reduce heat to a gentle simmer, cover partially, and cook 20–25 minutes, stirring occasionally. Add more water as needed.
Stir in salt toward the end of cooking. Remove aromatics before serving.

Add garlic, onion, or carrots while cooking for extra flavor.

Use rosemary, sage, or parsley instead of thyme.

Finish with lemon juice or vinegar for brightness.

Simmer with coconut milk and curry spices for an Indian-inspired version.

Add chili flakes or smoked paprika for heat and smokiness.