A Perfect Pot of Lentils

Cooking Light
A Perfect Pot of Lentils Recipe

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas


Start tasting for doneness at the 28-minute mark. They'll continue to soften as they sit, so be sure to stop the cooking process before they turn to mush. Red and yellow lentils do not work well here, as they tend to cook much faster and will fall apart. You want to maintain a bit of a bite, making these lentils better candidates for salads, soups, and stews.

Serves 10 (serving size: 1/2 cup)


+ Add To Shopping List
2 tablespoons olive oil
3/4 cup sliced carrot
3/4 cup chopped shallot
4 garlic cloves, minced
2 tablespoons unsalted tomato paste
2 cups green or brown lentils
1 tablespoon chopped fresh thyme
4 cups water
2 tablespoons reduced-sodium soy sauce
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper


Active: 20 Minutes
Total: 55 Minutes

Heat a medium saucepan over medium. Add oil to pan; swirl to coat. Add carrot, shallot, garlic, and tomato paste; cook 4 minutes, stirring frequently. Add lentils, thyme, and 4 cups water; bring to a boil. Cover, reduce heat, and simmer 30 to 35 minutes or until lentils are tender. Remove from heat; let stand 10 minutes. Stir in remaining ingredients.

Created date

August 2016

Nutritional Information

Calories 173
Fat 3.2 g
Satfat 0.4 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 11 g
Carbohydrate 27 g
Fiber 10 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 260 mg
Calcium 34 mg
Sugars 4 g
Est. Added Sugars 0 g