Green Lentil Recipe

Rinse and Simmer

Rinse 1 cup green lentils under cold water and pick out any debris. Combine rinsed lentils, 3 cups water or vegetable broth, and 1 bay leaf in a medium saucepan.

Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to maintain a low simmer, partially cover, and cook until lentils are tender but still hold their shape, 20–25 minutes. Check at 15 minutes for doneness.

When lentils are tender, remove from heat. Discard the bay leaf. Taste and stir in 1 tsp kosher salt (adjust to taste). If there is excess cooking liquid, drain off and reserve up to 1/4 cup for adjusting texture later.

Sweat the Mirepoix

While lentils simmer, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1/2 cup diced onion, 1/2 cup diced carrot, and 1/2 cup diced celery. Season lightly with a pinch of salt.

Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add 2 cloves minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.

Turn off the heat and set the pan aside until lentils are ready.

Combine and Season

When lentils are drained and seasoned, fold the cooked vegetables into the lentils. If mixture seems dry, stir in up to 2 tablespoons of the reserved cooking liquid or a little extra olive oil to reach desired consistency.

Stir in 1 tablespoon fresh lemon juice, 2 tablespoons chopped parsley, and 1/4 teaspoon freshly ground black pepper. Taste and adjust salt, acid, or pepper as needed.

Finish with a teaspoon of extra-virgin olive oil drizzled over the top for sheen and flavor. Serve warm or at room temperature.