Lentils Recipe

Rinse the lentils in a fine-mesh sieve under cold running water; pick out any debris or damaged lentils. Drain well.

Peel and finely dice the onion. Peel and dice the carrots. Trim and dice the celery. Mince the garlic. Chop parsley and set aside.

Saute vegetables

Heat 2 tbs extra-virgin olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until vegetables soften and onions are translucent, about 6–8 minutes.

Add garlic and spices

Add the minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp black pepper, and 0.25 tsp red pepper flakes (if using). Cook, stirring, for 30–45 seconds until fragrant.

Tomato base

Stir in 2 tbs tomato paste and cook 1–2 minutes to reduce rawness, then add the 1 cup canned diced tomatoes (with juices) and stir to combine. Cook 2–3 minutes to warm through.

Add the rinsed lentils to the pot and stir to evenly coat with the aromatic mixture.

Pour in 6 cups water or low-sodium vegetable broth, add 2 bay leaves, and bring the pot to a gentle boil over high heat.

Once boiling, reduce heat to a simmer, partially cover with a lid, and cook until the lentils are tender but not mushy, 20–25 minutes for green/brown lentils. Stir occasionally and check liquid level; add up to 0.5 cup more water if they look dry.

About 5 minutes before the lentils are done, taste and add 2 tsp kosher salt (start with 1 tsp if you used salted broth) and adjust. Continue simmering until lentils reach desired tenderness.

Remove the pot from heat. Discard the bay leaves. Stir in 2 tbs fresh lemon juice and 0.25 cup chopped fresh parsley. If the mixture seems thick, add 1–2 tbs water or broth to loosen.

Adjust seasoning with additional salt, pepper, or lemon to taste. If you like a creamier finish, swirl in 1 tbs olive oil.

Serve warm as a family-sized side or main: spoon over rice or grains, dollop with plain yogurt or labneh, and sprinkle with 0.5 cup crumbled feta if using.