Cilantro Lentils

This very easy recipe* was found by Danielle’s mom years ago and has been served with love in her family ever since. Use it as your starch+fat (½ cup) or your protein+starch+fat (1 cup) with added veggies for a complex, comforting winter meal.



1.5 cup dried red lentils, rinsed

1 large tomato, chopped

1 1-inch piece of ginger, peeled and minced

¾ tsp turmeric

Kosher salt

1 tbsp olive oil or ghee

3 cloves garlic, thinly sliced

½ cup chopped fresh cilantro

Juice of 1 lemon

Large pinch of cayenne pepper



  1. Combine the lentils, 6 cups water, the tomato, ginger, turmeric, cayenne and 1.5 tsps salt in a  saucepan over medium-high heat. Birng to a simmer and cook, vigorously whisking occasionally, until the lentils are broken up and the mixture is thick, about 45 mins.
  2. Melt the ghee or oil in a small skillet over medium heat. Add the garlic and cook 1 minute, stir into lentils along with cilantro and lemon juice. Season with salt.


Nutrition Info (½ cup): 125 calories, 2g fat, 19g carbs, 7g fiber, 9g protein

*borrowed from Food Network



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