Ingredients:

  • 1 cup (200g) dried brown or green lentils
  • 2 cups (475ml) vegetable broth
  • 0.5 tsp (3g) sea salt
  • 1 small dried bay leaf
  • 1 clove garlic, smashed
  • 1 strip lemon zest
  • 1 tsp (4.5g) extra virgin olive oil

Instructions:

  1. Place the lentils in a fine-mesh sieve and rinse under cold running water for 60 seconds, agitating with fingers to remove excess starch and dust.
  2. Add the rinsed lentils, vegetable broth, sea salt, bay leaf, smashed garlic, lemon zest, and olive oil into the rice cooker inner pot.
  3. Close the lid and select the 'Regular' or 'White Rice' setting. For a softer texture, use the 'Brown Rice' setting if available.
  4. Once the cooking cycle is complete and the machine switches to 'Warm', allow the lentils to rest for 5 minutes with the lid closed before fluffing and serving.