This Green Lentils with Scallions, Garlic & Mint recipe is a cozy, protein-rich meal that’s easy to make and full of fresh, nutritious ingredients.
Plus, green lentils are cheap! This is a wonderfully delicious yet inexpensive meal to make.
No soaking needed. Rinse 1 cup of green lentils and simmer them in 3 cups of water for about 25 minutes, until they’re tender but still hold their shape. For this dal, I soften scallions and garlic in olive oil first, then add the lentils with fresh mint and turmeric. It’s on the table in about 35 minutes.
My Pakistani father-in-law taught me how to make this green lentil recipe in my American kitchen. Lentil recipes are called dal (or daal, dahl, or dhal) in India & Pakistan. Dal is easy to make, packed with good nutrition and fiber, and always hits the spot when I want something comforting. Serve it with basmati rice for a satisfying, quick weeknight meal or pack it up for meal prep.
Green lentils are perfect here because they have a nice mild and earthy flavor, but you can use any lentils you have. The fresh mint and scallions make every bite delicious, while the (optional) fried garlic garnish adds an extra depth of flavor.
What You’ll Need:
- Green lentils
- Extra virgin olive oil
- Green onions (scallions)
- Fresh Garlic: You need 2 cloves to put in the green lentils at the beginning and 2 additional cloves to make a fried garlic garnish.
- Fresh mint: Having fresh mint is a must! It gives a bright and refreshing flavor.
- Ground turmeric
- Kosher salt & freshly ground black pepper
- Optional: Fresh lemon juice
- Basmati rice: This pairs great when it’s time to serve up the green lentils.
See the printable recipe card below for exact details.
How to Make Green Lentils with Scallions, Garlic & Mint
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped scallions and cook for about 3 minutes, stirring occasionally. Add the garlic and sauté for another 30 seconds until fragrant.
- Add the Lentils: Add the rinsed lentils, mint (save some for garnish), turmeric and 3 cups of water. Bring to a boil, then reduce to a simmer. Cook for about 25 minutes, or until the lentils are tender but still hold their shape. Use more water if you want your lentils to be more “soupy.” Season with salt and pepper in the last 5 minutes of cooking.
- Serve & Enjoy: Transfer to a serving dish and top with fried garlic garnish and additional fresh mint. Serve warm with a side of basmati rice.
Fried Garlic Garnish
Top the Green Lentils with Scallions, Garlic & Mint dish with this crunchy fried garlic garnish.
- Thinly slice 2 cloves of garlic.
- Heat 2 tablespoons of olive oil in a small saucepan over medium heat.
- Fry the garlic slices until just starting to brown (not too brown or it will be bitter).
Tips & Variations
- Storage: Store the leftover green lentils with scallions, garlic & mint in an airtight container in the refrigerator for up to 4 days.
- Make it spicy: Add a pinch of red pepper flakes or a minced hot pepper with the scallions for a little or a lot of heat.
- Add citrus: A squeeze of fresh lemon juice or lime juice brightens the flavors.
- More lentil ideas: Try my Balsamic-Thyme Lentils or Coconut Lentils next.
Green Lentils FAQs
Do you need to soak green lentils before cooking?
Skip the soaking. Just rinse them well in a mesh strainer and pick out any little stones or broken bits before they go in the pot.
How long do green lentils take to cook?
Plan on about 25 minutes at a gentle simmer. Start tasting around the 20-minute mark. You want them soft all the way through but not falling apart.
What’s the difference between green and red lentils?
Green lentils keep their shape when they’re cooked and have a mild, earthy flavor, so they’re great in a dish like this one. Red lentils cook faster and break down into a soft, creamy texture, which is why I use them in my Easy Red Lentil Soup. You can use any lentils you have here, but expect a softer, more porridge-like dal with red ones.
How long do cooked lentils last in the fridge?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of water when you reheat them, since lentils thicken as they sit.
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Green Lentils with Scallions, Garlic & Mint
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
Description
Green lentils with garlic, scallions, and fresh mint make a delightful meal! Serve it with basmati rice for a delicious and nutritious meal. This recipe makes 4 servings; double or triple it to scale as needed or for meal prep.
Ingredients
- 1 cup green lentils, rinsed (no need to soak)
- 2 tablespoons extra virgin olive oil
- 4 green onions (scallions), white and green parts thinly sliced (about 1/2 cup)
- 2 cloves garlic, grated or pressed; plus 2 more cloves for the optional garnish, if using
- 1/4 cup chopped mint, plus more for garnish
- 1/2 teaspoon ground turmeric
- 1 lemon, cut into wedges
- 2 teaspoons kosher salt, plus more to taste if needed
- freshly ground black pepper
Instructions
- Sauté the Scallions & Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped scallions and cook for about 3 minutes, stirring occasionally. Add the garlic and sauté for another 30 seconds until fragrant.
- Add the Lentils: Add the rinsed lentils, mint, turmeric, and 3 cups of water. Bring to a boil, then reduce to a simmer. Cook for about 25 minutes, or until the lentils are tender but still hold their shape. Option: Add more water as it cooks, if desired, for a “soupier” texture.
- Season: In the last 5 minutes of cooking, add 2 teaspoons kosher salt and freshly ground black pepper. Once the lentils are soft and done, add a squeeze of lemon if you have it. Taste and adjust seasoning as needed.
- Garnish: If using the fried garlic garnish, thinly slice 2 cloves of garlic. Heat 2 tablespoons of olive oil in a small saucepan over medium heat. Fry the garlic slices until just starting to brown (not too brown, or it will be bitter).
- Serve & Enjoy: Top with fried garlic garnish and additional fresh mint. Serve warm with a side of basmati rice.
Notes
Storage: Store leftover Green Lentils with Scallions, Garlic & Mint in an airtight container and refrigerate for up to 4 days.
This sounds so great– but I’m a little confused. What are we boiling the lentils in? Are we adding water to the pot after we heat up the aromatics?
This green lentil recipe with scallions, garlic, and mint is fresh and flavorful.