Lemony Garlic Lentils


Yay Tuesday! Which means its lentil day in my house. Ok not really, because everyday is lentil day in my house. Why? Because they are pretty much the best.  And with the addition of lots of garlic and lemon…..whoa nelly!!! Eat your heart out.But for serious, not only are these little bits of happy legumes oh so tasty, they also are a nutritional whomper.  So much protein, iron and zinc, magnesium and a bunch of other good stuff. Low in calorie and fat. Shelf stable, cheap, and fast and easy to cook. They are fantastic in soups, sauces, casseroles and salads. Eat them warm, cold, plain or covered in mustard. There possibilities with these little guys are endless. If you do not have lentils in your pantry right now, you are crazy. Make it  priority to get some. Do it today, and make these fantastically yummy lentils for dinner. Trust, you won't be sorry.


Lentils, water (not shown but I think you know what it looks like) lemon, garlic, and some salt and pepper. Cabbage and kale to make it that much better.


Add a cup of lentils to a pot with minced or pressed garlic, the zest of the lemon and the juice of half the lemon. (save the other half to squeeze on top later) Add in 2 1/4 cups water , a sprinkle of salt and pepper, and bring to a boil. Place a lid on pot and turn heat down to low. Let cook for about 15 - 20 minutes or until lentils are just about done.

Now top the almost done lentils with  the cabbage and the kale. Add a splash of water and a pinch of salt  and replace lid. Keep pot on simmer for another 5-8 minutes until the veggies are wilted.  This gives you a slightly cooked, but still nice and crisp veggie. If you like you veggies a bit more soft, just add them into the lentils a little earlier or don't even cook them at all. It's whatever you want.


After a few minutes take the lid off and…aahh. Smells like cozy lemony garlicy happiness. 


 A big steaming bowl of everything that is good. Serve with an extra wedge of lemon to squeeze on top!

Tuesday Ah HA!

Make your day AWESOME!!!

Lemony Garlic Lentils 

  • 1 cup dry lentils
  • 2 1/4 cups water
  • 4-5 cloves garlic
  • 1 lemon (juice and zest)
  • Salt and pepper
  • some shredded cabbage
  • a few kale leaves

Add water, lentils, the zest and juice of 1 lemon and about a teaspoon of salt and pepper to a pot. Mince garlic and add that in too.  Bring to a boil then place a lid on it and turn down to simmer. After about 15 minutes, give lentils a stir. At this point the lentils should be a al denta, but just about done.( If you notice the lentils seem dry, just add a bit more water) Layer on the cabbage and kale, adding in a splashof water. Replace lid and let simmer of another 5-8 , or until lentils are cooked and the veggies are you cooked to your liking.