Cover with the lid and cook on low for 7–8 hours, until the lentils are soft. Taste and season with salt and pepper. Remove and discard the bay leaves before dividing the soup between warmed bowls.
This easy lentil salad features French lentils, roasted red bell peppers, kale, and goat cheese tossed in a lemon vinaigrette. Serve as a potluck side dish or alongside chicken or steak for an easy ...