green lentil recipe

A creamy, decadent green lentil dal makhani style curry that is simple to make at home in one pot! Serve this vegetarian delight with naan bread or rice.

Green Lentil Dal Makhani

onion

garlic,

Tbsp ginger

tomatoes

tsp cumin seeds

tsp fenugreek seeds (or you can substitute mustard seeds)

tsp chili powder (see notes)

Tbsp garam masala

turmeric

(1 cup) dried green lentils

kidney beans, drained and rinsed

milliliters (1/4 cup) double cream / heavy cream

(2 Tbsp) salted butter

Salt & pepper

coriander (cilantro) leaves to garnish.

In a medium-large saucepan, heat a glug of...

In a medium-large saucepan, heat a glug of olive oil and sautee onion until soft.

Add the garlic, ginger, cumin seeds and fenugreek...

Add the garlic, ginger, cumin seeds and fenugreek seeds. Mix for another minute or so until the fragrances start to release.

Add the tomatoes a small pat of the...

Add the tomatoes a small pat of the butter (holding the rest back to mix in at the end) and simmer for around 5 minutes, stirring frequently, until they break down and start to reduce.

Add the chili powder, turmeric and garam masala...

Add the chili powder, turmeric and garam masala and stir through. Add salt and pepper to taste.

Add the kidney beans, green lentils and 2.5...

Add the kidney beans, green lentils and 2.5 cups of boiling water.

Simmer for 30 minutes until the lentils are...

Simmer for 30 minutes until the lentils are soft. (That's just a minimum - you can leave it simmering longer if you like.)

Remove from the heat. Stir in the cream...

Remove from the heat. Stir in the cream and butter until melted in.

Let set for about 5 minutes before serving.

Scatter with coriander (cilantro) leaves after dishing it...

Scatter with coriander (cilantro) leaves after dishing it up.

The secret to this spicy lentil soup recipe is in the bold aromatics and warm Mediterranean spices. And don’t omit the lime juice; it will brighten the soup and pull the flavors together in the best way possible. Use a bag of frozen spinach, no need to thaw ahead of time. And forthe lentils, I recommend green, black, or small brown lentils.

Mediterranean Spicy Spinach and Lentil Soup

extra virgin olive oil,

yellow onion, (finely chopped)

garlic clove, (chopped)

kosher salt and black pepper

coriander

cumin

sumac

red peppers

mint flakes

sugar

flour

vegetable broth

water, (more if needed)

frozen cut leaf spinach, (no need to thaw)

green lentils

lime, (juice of)

flat leaf parsley

In a large ceramic or cast iron pot, heat 2 tbsp olive oil. Add the chopped onions and sautee until golden brown. Add the garlic, all the spices, dried mint, sugar and flour. Cook for about 2 minutes on medium heat stirring regularly.

Now add the broth and water. Raise the heat to high and bring the liquid to a rolling boil; add the frozen spinach and the lentils. Cook for 5 minutes on high heat then reduce the heat to medium-low. Cover and cook for 20 minutes or until the lentils are fully cooked to tender. (Partway through cooking, check the liquid levels, and if you need to add a little bit of hot water.)

Once the lentils are fully cooked, stir in the lime juice and chopped parsley. Remove from the heat and let sit covered for 5 minutes or so. Serve hot with pita bread or your favorite rustic Italian bread.

https://content.jwplatform.com/videos/Su7pqMCd.mp4

This spicy vegan lentil soup is loaded with aromatics, bold Mediterranean spices, and amped up with spinach!

Spicy Spinach Lentil Soup

One-pan lentil stew with sausage, fennel, and aromatics like onions, garlic, and carrots. Hearty in the best way possible, this sausage and lentils is finished with a splash of red wine vinegar and a silky drizzle of good extra virgin olive oil! Big thanks to one of our readers Darryl Patrick Lombard who graciously shared this easy recipe!

Sausage and Lentils with Fennel

green lentils, (black lentils will work as well)

extra virgin olive oil

chicken

fennel

garlic, (grated)

carrot, (grated)

fennel seeds

broth

red wine vinegar

In a saucepan, combine the lentils with 3 cups of water. Bring to a boil, then lower the heat and cover part-way to simmer for about 10  minutes (the lentils should be cooked just part-way through (there should be some liquid in the pan still).

In a large skillet, heat 1 to 2 tablespoons of extra virgin olive oil. Add the sausage and cook over medium-high heat, tossing regularly and breaking the sausage up with a wooden spoon, until fully cooked and browned.

Push the sausage to one side of the skillet and add the fennel, garlic, onion, carrots, and fennel seed. Add broth and red wine vinegar.

Add the par-boiled lentils to the sausage and fennel skillet. Bring to a boil, then lower the heat and let simmer, partially covered, for 15 to 20 minutes.

Taste and adjust seasoning. To serve, drizzle a bit of extra virgin olive oil on top. Serve immediately with your favorite crusty bread

This is, by far,  the Best.Stew.Ever.  We've made it a couple times and every time I see the fennel bulbs in the store I know to get my pork sausage on the same trip.  Thanks for your delightful recipe.

This was absolutely delicious. I didn’t have fennel, so I subbed in celery, but used the fennel seeds. Fast and easy. Served it over brown rice, and my husband could not stop eating it.

I would leave a 10 star review if I could. Holy cow! This came together quick and easy. And the flavor? Yu-um! I’m already thinking ahead to when I’m going to make it again.

Delicious and very easy to make. Only suggestion would be to add bay leaf and/or thyme during the simmer, and then sprinkle with fresh grated parmesan at the finish.

If I use the multiplier function to 2x, should I double the lentil water and oil that is specified in the instructions? Those quantities do not multiply.
Also, unclear whether to add lentil water (after parboil) to stew or to drain it and discard.

My husband made this for dinner tonight and it was delicious. I love the flavours in all your meals. We did need to add salt prior to eating it. We used mild Italian pork sausage. I’ll definitely be making this stew again.

This stew is amazing. It’s the perfect stew for fall.

Very yummy weeknight meal. I didn’t find it to be a stew consistency though even though I added extra broth. Next time I’ll add more and I think it’ll turn out well. I added some dinosaur kale before the simmer as well and that added some nice color and something green.

Made this last night using spicy Italian turkey sausage. It was so so good! Another winner!

Side note: thank goodness for your live happy-hour cook along! Now I know how to use fennel :)

I used hot Italian chicken sausage and made this exactly as described.  Unfortunately, I found it to be very bland.

My family really enjoyed this recipe. We couldn’t find fennel anywhere but we had leeks. I looked it up and read they are a suitable substitute. We will try this again, hopefully next time with fennel.

https://content.jwplatform.com/videos/gIMisa57.mp4

Quick and simple sausage and lentils recipe with fennel and aromatics like onions, garlic, and carrots.

Top 3 green lentil recipe recipes from across the web

The most viewed green lentil recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Green Lentil Dal Makhani

Mediterranean Spicy Spinach and Len...

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Top 3 green lentil recipe recipes from across the web

The most viewed green lentil recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Lentil Dal Makhani

Mediterranean Spicy Spinach and Len...

Sausage and Lentils with Fennel

The most viewed green lentil recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine