Signature Black Lentils Recipe

Rinse and Sort

Place the black lentils in a fine-mesh sieve and rinse under cold running water. Pick through and remove any small stones or debris.

Simmer Lentils

In a medium saucepan, combine the rinsed lentils, 3 cups water, 1 cup vegetable broth, bay leaf, and 1 tsp salt. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover partially, and simmer gently until lentils are tender but hold shape, 20–25 minutes. Stir occasionally and add up to 1/4 cup additional water if they begin to stick or look dry.

When lentils are cooked to tender but not mushy, remove from heat, discard the bay leaf, and set aside, leaving some cooking liquid in the pot (about 1/2 cup) to help finish the dish.

Sweat Vegetables

While lentils cook, heat 2 tbs olive oil and 1 tbs butter in a deep skillet or sauté pan over medium heat until butter foams. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened and translucent, 6–8 minutes.

Add Aromatics

Add the minced garlic and minced ginger to the softened vegetables and cook 30–45 seconds until fragrant. Stir in 1 tbs tomato paste and cook 1–2 minutes, stirring, until it darkens slightly.

Lower the heat to medium-low and add 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp ground coriander, 1/2 tsp black pepper, 1/4 tsp red pepper flakes, and 1 tsp fresh thyme leaves to the skillet. Stir constantly for 30–60 seconds to bloom the spices and coat the aromatics.

If the pan looks dry, add 2–3 tbsp of the reserved warm lentil cooking liquid to deglaze and loosen the mixture, scraping any browned bits from the bottom.

Add the cooked lentils and any remaining cooking liquid to the skillet with the aromatics and spices. Stir gently to combine and simmer together 3–5 minutes over low heat so flavors meld. Taste and adjust seasoning with additional salt (up to 1/2 tsp more) and pepper as desired.

Stir in 1 tbs fresh lemon juice to brighten the flavors. If you prefer a creamier texture, mash about 1/4 of the lentils gently with the back of a spoon or a potato masher to release starch and thicken the mixture.

Remove skillet from heat. Drizzle 1 tsp extra-virgin olive oil over the lentils and fold in 2 tbs chopped fresh parsley and 1/4 cup toasted chopped walnuts for crunch.

If using, sprinkle 1/4 cup crumbled feta over the top. Serve warm with an extra lemon wedge on the side for squeezing.