Lemony Lentils

Even the lentil skeptics in our kitchen loved this bright, zingy stew. Prep and Cook Time: 10 minutes prep, plus about 25 minutes cook time.
Makes 6 servings


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2 tablespoons butter
3 cloves garlic, minced
2 cups yellow or brown lentils, sorted for debris and rinsed
4 cups chicken broth
1 tablespoon minced fresh ginger
Grated peel from 1 lemon (yellow part only)
1/4 cup lemon juice
Salt and pepper
Chopped cilantro and lemon wedges


1. Melt butter in a 3-quart pan over medium-high heat. Add garlic and stir until just beginning to brown, about 1 minute.

2. Add lentils and stir to coat with butter, then add broth. Simmer, covered, until lentils are tender but not mushy, 20 to 30 minutes. They will thicken as they cool.

3. Stir in ginger, lemon peel, juice, and salt and pepper to taste. Serve with chopped cilantro and lemon wedges on the side.

Note: Nutritional analysis is per serving.

Created date

February 2006

Nutritional Information

Calories 276
Caloriesfromfat 20 %
Protein 20 g
Fat 5.5 g
Satfat 3 g
Carbohydrate 39 g
Fiber 7.4 g
Sodium 118 mg
Cholesterol 13 mg