Lentils Recipe

Rinse and combine

Place the dry lentils in a fine-mesh sieve and rinse under cold running water, picking out any stones or debris. Transfer lentils to a medium pot and add the broth, water, and bay leaf.

Simmer

Bring the pot to a gentle boil over medium-high heat, then reduce heat to low to maintain a gentle simmer. Partially cover and cook until lentils are tender but hold their shape, about 20–25 minutes. Stir occasionally and skim any foam from the surface.

Season during cooking

When lentils are nearly tender (after about 15–18 minutes), stir in 1 tsp salt. Continue cooking until desired tenderness. If lentils absorb too much liquid before tender, add up to 1/2 cup hot water or broth.

Sauté vegetables

While lentils simmer, heat 2 tbs olive oil in a large skillet over medium heat. Add diced onion, carrot, and celery and cook, stirring occasionally, until softened and beginning to brown, about 7–9 minutes.

Add garlic and tomato paste

Push vegetables to the side, add minced garlic and cook 30 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes, stirring, to caramelize and remove raw taste.

Add spices

Stir in ground cumin, smoked paprika, black pepper, and red pepper flakes. Cook with the vegetables for 1 minute to bloom the spices.

Combine with lentils

When the lentils are tender, remove the bay leaf and ladle or pour the sautéed vegetable mixture into the pot with lentils. Stir to combine and simmer together 2–3 minutes so flavors meld.

Adjust seasoning

Turn off heat. Stir in the fresh lemon juice and taste. Add additional salt or black pepper as needed.

Spoon the lentils into bowls or a serving dish. Drizzle with 1 tsp finishing olive oil, sprinkle chopped parsley and optional grated cheese if using. Serve warm as a side or over rice, greens, or bread. Leftovers keep in an airtight container in the refrigerator for up to 4 days.