Lentils with Cumin Vinaigrette

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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.

Serves 4
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

Cumin vinaigrette:

  • 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


  1. Place the vegetable stock or water in a large pot with the lentils.
  2. Cook over high heat until it comes to a boil.
  3. Lower heat to simmer and cover.
  4. Cook until lentils are tender but not mushy – 15 minutes to 1 hour depending on the type and size of lentil.
  5. Drain and place in a large bowl.
  6. Make the vinaigrette by heating the oil in a medium skillet.
  7. Add the shallots and cook on medium heat for 1 minute.
  8. Add the cumin and cook 1 minute more.
  9. Remove from heat and add the vinegar, lemon juice, cayenne, and salt.
  10. 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

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