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 2 large servings; double or triple it to scale as needed or for meal prep.
Ingredients
Units
- 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 2-3 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 20-25 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 to prevent it from becoming 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 up to 4 days.