Lemony Yellow Lentils

"Ethiopian style yellow lentil side dish. Serve this over brown rice; injera to scoop it up. From Sunset Magazine March 2006. Awaken your senses!"
 
Lemony Yellow Lentils created by Linky
Ready In:
35mins
Serves:
Units:

ingredients

directions

  • In a saucepan over medium-high heat melt the butter and add the garlic. Stir and cook until just beginning to brown, about 1 minute.
  • Add the yellow lentils, stir to coat with the melted butter, then add the broth. Simmer, covered, until the lentils are tender but not too mushy, approximately 20-30 minutes.
  • The lentils will thicken as they cool down.
  • Stir in the fresh ginger, lemon zest, lemon juice, salt and pepper to taste. Serve garnished with fresh cilantro and lemon wedges.
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RECIPE MADE WITH LOVE BY

@COOKGIRl
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  1. Linky
    When I went to the store, I remembered the word "yellow" and bought yellow split peas, not yellow lentils. They worked and were yummy!
     
  2. Linky
    Lemony Yellow Lentils Created by Linky
  3. Linky
    I served this as a side dish, not a soup. Maybe I misunderstood, but it was great as it is. Somewhat mushy, but I kind of expected that. Loved the lemon flavor! Made for CQ4
     
  4. hb4hikes
    Loved this recipe. Prepared a veggie stock from fresh- red onion, garlic, carrot, celery, shiitake, spinach and added in various spices. Skipped rice and bread to cut carbs then added more saluted mushroom. Very filling and tasty!
     
  5. Ellie Z.
    Flavor wise, this was excellent. I also mixed in a few quartered cherry tomatoes and was very happy with the results. However, the texture was much mushier than I expected. I will reduce the cooking time next time I make these - maybe 15 minutes or less.
     
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