Yield
8 servings (serving size: about 1/3 cup lentil mixture and 1 lemon wedge)

Serve this dish with pita bread wedges. Make sure not to overcook the lentils, or they will split and their texture will suffer. Substitute red or yellow lentils, if you prefer.

How to Make It

Step 1

Place lentils in a large saucepan, and cover with water to 2 inches above lentils. Stud whole onion with cloves. Add studded onion, bay leaves, and rind to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain well. Discard onion, bay leaves, and rind.

Step 2

Heat oil in a large nonstick skillet over medium heat. Add chopped red onion; cook 5 minutes or until tender, stirring occasionally. Stir in tomato and the next 6 ingredients (through garlic); cook 2 minutes. Stir in lentils, cilantro, and parsley; cook 2 minutes. Stir in juice, salt, and black pepper. Serve warm with lemon wedges.

Ratings & Reviews

good center for a vegetarian plate

shaypak
April 04, 2015
Made half the recipe but used the spices as given (we like food with strong flavors). This was quite delicious and I would not omit any aspect of it. Used a mixed   sprouted lentil blend rather than all green.  Served surrounded by roasted beets, roasted carrots, lightly braised greens, cottage cheese, and pita wedges. A small spoonful of Major Grey chutney added a luxurious smoothness.

matushka's Review

Kate09
May 04, 2013
N/A

dnsecooks's Review

matushka
April 11, 2013
These are really good! I did not have all the spices on hand, so I used a couple of tsp of garam masala and added red pepper sauce. I also serve with a plate of pasta. Yum!

NikNat624's Review

zardja
January 29, 2012
Delicious recipe full of flavor and super easy, using a lot of pantry staples I already had in house. I substituted a can of chopped tomatoes for fresh since I didn't have any and it worked great. Also, I got called out of the house after having cooked the lentils. I stored them until the next day and then commenced with cooking the red onion and spices. The lentils came out perfectly warm, spiced and still had great texture. (I had worried they'd get mushy). It would be an easy dish to put the lentils cooking in the morning while getting ready for your day and then finish them for dinner that night, taking 15 min. tops. It has gone into our regular rotation (frequently paired with lamb chops).

Kate09's Review

dnsecooks
July 05, 2011
N/A

zardja's Review

NikNat624
May 26, 2009
N/A

shaypak's Review

EllenDeller
January 27, 2009
Easy! A great vegetarian dish. Best if served fresh.