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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.