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.

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 4

Note: Nutritional analysis is per serving.

Ratings & Reviews

brittis's Review

brittis
February 27, 2011
I registered just so I could review this recipe because this is probably my sister's and my favorite recipe from Sunset magazine - and there are many we like! It is delicious, fast, and healthy - plus made with ingredients I usually have on hand. Good with brown rice and a green salad or naan for a treat. Top of the list for comfort food! Okay with oil and vegetable broth as substitutes but not as good.

Lalena82's Review

moonbelly
October 10, 2010
Flavorful & easy. It might have been bland if you use water instead of chicken broth.

moonbelly's Review

Lalena82
August 12, 2009
This wasn't as palatable as I wanted it to be. It was fine, but nothing special. Maybe I just like my lentils more savory. I will say, they were perfectly tender. Probably won't make again; just not quite my taste.