Rinse and drain green, brown, or French lentils. Add 1 clove garlic, 1 bay leaf & 2 C water. Bring to boil over med-high heat, reduce heat and simmer gently minutes adding water if needed to keep lentils covered. Strain, remove bay leaf, add tsp salt.
Italian lentil quinoa balls are really easy to assemble, they're packed with protein, and they bear a striking resemblance to real meatballs. They're delicate, with big Italian flavor and sautéed to toasty perfection.
1 cup dried lentils 2 cups water 1/4 to 1/2 teas sea salt (to taste) Add to pan, bring to a boil. Turn heat down low and cover, leaving the lid ajar so they don't boil over. Cook for 30-45 mins, until soft enough to mash with a fork. Make sure the water doesn't boil down below the level of the lentils; add more if needed.