Lemon pepper lentils


This is a French-Moroccan inspired dish that goes very well with creamy or rich dishes.


– 2T olive oil
– 1 onion, large, chopped fine
– 2 cloves of garlic, minced
– 1/2T cumin
– 1t  ginger
– 1t black pepper, coarsely ground
– 1C lentils (I used the indian variety called masoor daal) pre-cooked till almost done
– 2.5C vegetable broth
– 2C young spinach leaves
– 2T mint
– 1T parsley
– 1T cilantro
– 1 large lemon
– zest from the above lemon



Heat oli, and soften onions (about 6 minutes). Add garlic, cumin, ginger, black pepper and continue cooking till the onions start to brown. Add the lentils,  and cover with vegetable broth and cook till the water has evaporated to below the lentils. Add rinsed spinach, mint, cilantro and parsley. Squeeze the lemon juice and most of the lemon zest about 5 minutes before removing from heat. garnish with some parsley, mint, cilantro and lemon zest. Serve with other rich foods or as a stand-alone with rice or on French bread.


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