Green Lentils Grain Recipe

Rinse and sort lentils

Place 1 cup green lentils in a fine-mesh sieve and rinse under cold running water. Pick through to remove any small stones or debris.

Simmer lentils

In a medium saucepan combine rinsed lentils, 2.75 cups water or vegetable broth, 1 bay leaf, and 1 smashed garlic clove. Bring to a gentle boil over medium-high heat, then reduce heat to low to maintain a gentle simmer.

Cook until tender but not mushy

Simmer uncovered for 20–25 minutes, stirring occasionally and checking for doneness. Green lentils should be tender with a slight bite (al dente). If needed, add a splash more water to maintain cooking. Remove from heat when done.

Season and rest

Remove and discard the bay leaf and smashed garlic. Stir in 1/2 tsp kosher salt and 1/4 tsp black pepper. Cover the pot and let the lentils rest for 5 minutes to absorb flavors, then fluff with a fork.

While lentils simmer, heat 1 tablespoon olive oil in a medium skillet over medium heat.

Add the diced onion (1/2 cup), diced carrot (1/2 cup) and diced celery (1/4 cup). Sauté, stirring occasionally, for 6–8 minutes until vegetables are softened and the onion is translucent but not browned.

Add 1 teaspoon minced garlic, 1/2 teaspoon ground cumin and 1/4 teaspoon smoked paprika. Cook and stir for 30–45 seconds until fragrant, taking care not to burn the garlic.

Remove the skillet from heat. Taste and season lightly with a pinch of salt and pepper if desired. Set aside to cool slightly.

Combine dressing: In a small bowl whisk together 1 tablespoon fresh lemon juice, 1 teaspoon olive oil, 1/2 teaspoon red wine vinegar, and a pinch of salt and pepper to taste.

Assemble the grain bowl: Transfer the fluffed lentils to a large mixing bowl. Add the sautéed vegetables and any accumulated pan juices. Toss gently to combine.

Add herbs and dressing: Stir in 2 tablespoons chopped fresh parsley and 1 tablespoon chopped chives/green onion. Pour the lemon-vinegar dressing over the lentils and toss to coat evenly. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Finish and serve: Fold in 1/4 cup crumbled feta and 2 tablespoons chopped toasted walnuts if using. Serve warm or at room temperature as a side or base for roasted vegetables, grilled protein, or a leafy salad.