½ cup dried green lentils, rinsed
½ cup low-sodium vegetable broth
1 bay leaf
2 tsp avocado oil
¼ tsp sea salt
1. Place lentils, 1/2 cup water, broth and bay leaf in a saucepan. Bring to a simmer on medium-high, then reduce heat to medium-low, so that liquid simmers lightly.
2. Cook uncovered for 20 to 30 minutes, until lentils are tender. Drain and remove bay leaf. Stir in oil and salt.
Keep 'em fresh: Cover and refrigerate these elements for up to 5 days. Quinoa, lentils and pesto can all be frozen for longer storage, but avoid freezing the cashew cream.