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Lemony Lentils

Yield Makes 6 servings
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.


  • 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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.