Lemony Garlic Lentils

By Colleen Stem
September 15, 2015
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Author Notes: one pot, super simple and very much a satisfying dish. Lentils are the best!Colleen Stem

Serves: 2 -3 folks

  • 1 cup dried lentils
  • 2 1/4 cups water
  • 5-6 cloves garlic
  • salt and pepper to taste
  • 1/4 head of cabbage (red or green) shredded
  • a few big kale leaves chopped
  1. Add water, lentils, the zest and juice of 1 lemon and about a teaspoon of salt and pepper to a pot. Mince garlic and add that in too. Bring to a boil then place a lid on it and turn down to simmer. After about 15 minutes, give lentils a stir. At this point the lentils should be a al denta, but just about done.( If you notice the lentils seem dry, just add a bit more water) Layer on the cabbage and kale, adding in a splashof water. Replace lid and let simmer of another 5-8 , or until lentils are cooked and the veggies are you cooked to your liking.
  2. Pile Veggies and lentils into a bowl and serve with a wedge if lemon. Salt and pepper to taste Place into you mouth with a spoon or fork.

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