2 tablespoon olive oil, 2 onions, 2 bay leaves, 175g green lentils, rinsed and drained, 1 litre vegetable stock, ½ teaspoon turmeric powder, salt and pepper to taste.
Heat oil in a large saucepan, add the onions and cook for 3 minutes. Add bay leaves, lentils, stock and turmeric. Bring to boil, then lower heat, cover and simmer for 20 minutes or until lentils are tender and turning mushy. Season with salt and pepper.