Green Lentils Recipe

Prepare lentils

Rinse the green lentils in a fine-mesh sieve under cold running water. Pick through them to remove any small stones or debris. Set aside.

Heat olive oil in a heavy-bottomed pot or Dutch oven over medium heat until shimmering.

Add the finely chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is translucent and beginning to brown at the edges, about 6–8 minutes.

Add the minced garlic, diced carrot, and diced celery. Cook for 3–4 minutes more until the vegetables soften and garlic is fragrant, taking care not to let the garlic burn.

Stir in the tomato paste and cook 1–2 minutes, stirring constantly, to develop a deeper flavor.

Add the ground cumin, ground coriander, and smoked paprika. Stir to coat the vegetables and toast the spices for 30–60 seconds until aromatic.

Add the rinsed lentils to the pot and stir to combine with the vegetables and spices.

Pour in the water or vegetable broth and add the bay leaf. Increase the heat to bring the pot to a gentle boil.

Once boiling, reduce the heat to low, cover partially (lid slightly ajar) and simmer gently until the lentils are tender but hold their shape, about 25–30 minutes. Stir occasionally and add a splash of water if the stew becomes too thick.

When lentils are tender, remove the bay leaf. Season with salt and freshly ground black pepper. Stir in the fresh lemon juice to brighten the flavors.

If you prefer a creamier consistency, mash a cup of the cooked lentils against the side of the pot with the back of a spoon, then stir to combine. Adjust seasoning as needed.

Finish by stirring in the chopped parsley or cilantro and a drizzle (optional) of olive oil. Keep warm until ready to serve.

In a large bowl combine the mixed salad greens, sliced cucumber, chopped tomato and thinly sliced red onion (if using).

In a small bowl or jar whisk together the olive oil, red wine vinegar or lemon juice, salt and black pepper until emulsified.

Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if necessary.

Warm the injera or flatbread briefly in a dry skillet over low heat or wrapped in foil in a 300°F (150°C) oven for 5–8 minutes until pliable.

Arrange warm injera on a serving platter or individual plates. Spoon the green lentil stew onto the injera and serve the salad on the side.

Drizzle a little olive oil over the stew or injera if desired and serve immediately.