Springtime Green Lentils with Lemon and Mint
These Springtime Lentils with Lemon and Mint recipe light, nutritious, and flavorful. This recipe is extra simple, but so often that’s what makes the plant-based diet such a potent healer.
Honestly, some of my favorite meals are also the simplest. Out of all the lentils, French green lentils are my favorite to make a big batch of and enjoy throughout the week. If you don’t have or can’t find this specific variety, no worries—any green or brown lentil can be used in this recipe.
You can serve these lentils as the entree or a protein-rich side dish. They’re also great tossed into a salad! Ohh yes…I’m all about the hot-cold salads!
Springtime Green Lentils with Lemon and Mint
By Chef Katie Mae
Makes 4 servings | Ready in 35 minutes | Stores 5 days in fridge
INGREDIENTS
- 1½ cups French green lentils
- 5 cups water
- 2 large shallots, thinly sliced
- 2 garlic cloves, minced
- 1-inch ginger, minced
- 2 lemons, zested and juiced
- ½ cup fresh mint, finely chopped
- black pepper to taste
DIRECTIONS
- Add the lentils and water to a medium saucepan over medium-high heat. Bring to a boil, and then reduce the heat to low-medium. Cover and simmer the lentils for about 25 to 30 minutes, or until they’re tender to your liking.
- Place a large skillet or sauté pan over medium-high heat. Add the shallots, garlic, and ginger. Cover and dry-sauté for a few minutes, stirring occasionally.
- When the lentils are cooked, stir in the aromatics (onion, garlic, and ginger).
- Add the lemon zest and juice, fresh mint, and black pepper to taste.
CHEF’S NOTES
If you want a little more spice in your lentils, I suggest adding one tablespoon of curry powder and/or one tablespoon ground coriander.
