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Vegan Lemon Lentils

Lentils are supposed to be really good for you. I wouldn’t know, since I almost never eat them. They seemed like one of those things that would take all day to cook (flashback to my mom’s SEB pressure cooker hissing on the stove - lentil soup from scratch). It turns out they don’t take long at all and I have no idea why my mom used a pressure cooker: they cook in 25 minutes in a pot.

Then I didn’t eat lentils because I thought they’d be really starchy and make your tongue feel sticky in your mouth. But daal is so delicious. With my brain reeling under the weight of such cognitive dissonance, I decided to learn how to cook lentils for myself. The result was delicious and healthy and filling. Grad school food if there ever was such a dish.

Lemon Lentils

  • 3 cloves garlic, chopped
  • 2 c. yellow lentils
  • 2 heaping Tbs. vegan butter or olive oil
  • 4 c. veggie broth
  • 1 tsp. ground ginger
  • several handful of braising greens, e.g., kale and chard (use more greens than you think, they cook down dramatically)
  • zest of one lemon, plus its juice

Melt butter in a tall pot. Add garlic and sauté one minute. Add lentils and stir them into the butter. Add veggie broth. Bring to simmer. Add ginger. Cover and cook 20 minutes. Stir in greens until they begin to wilt. Cover and cook until lentils are soft. Serve with a lemon wedge.

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Tags: vegan vegetarian gluten free recipe dinner

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