Lentils are a quick alternative to dried beans. No soaking required and cook in a very short time. Delicious on their own, added to salads or soups, or as a base for fish or chicken. This recipe uses a delicious cumin vinaigrette to make a delicious side or main dish. I prefer to use brown lentils but any type will work just fine. Using vegetable stock that is available in most grocery stores takes the guesswork out of seasoning. I almost always double this so I use a whole box of stock. The recipe keeps for several days and makes a great to-go lunch.
Serving size ½ cup
Prep Time: 15 minutes
Cook Time: 15 minutes to 1 hour depending on type of lentil
Total Time: 30 minutes
- 1 cup green, brown, or red lentils
- 2 cups water or vegetable stock
- 1 large shallot, finely chopped
- ¼ cup olive oil
- 1 teaspoon ground cumin
- 2 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- Pinch cayenne
- Salt and pepper to taste
- Place the vegetable stock or water in a large pot with the lentils.
- Cook over high heat until it comes to a boil.
- Lower heat to simmer and cover.
- Cook until lentils are tender but not mushy – 15 minutes to 1 hour depending on the type and size of lentil.
- Drain and place in a large bowl.
- Make the vinaigrette by heating the oil in a medium skillet.
- Add the shallots and cook on medium heat for 1 minute.
- Add the cumin and cook 1 minute more.
- Remove from heat and add the vinegar, lemon juice, cayenne, and salt.
- Add the vinaigrette to the warm lentils and stir.
Nutrition Information per Serving:
- Serving Size: ½ cup
- Vegetables: ½ cup
- Fruits: 0 cups
- Calories: 229
- Carbohydrates: 18 grams
- Fiber: 7 grams
- Protein: 8 grams
- Fat: 13 grams
- Sodium: 216 mg