Green lentils were not on my usual list until I arrived in Italy and found out how often they are cooked there, especially during holidays. In my family, we only made jellied meat and other dishes for Christmas, but not lentils. The first time I made the recipe was after receiving a bag from my daughter, and since then, I have kept coming back to it, especially since it's light and works as both a salad and a main dish. In the absence of red onion, I used regular onion, and similarly, without celery when I didn't have it at home – but it turns out well anyway.
Quick info
Total time: approx. 55-60 minutes
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Servings: 4
Difficulty: easy
Recipe type: lunch or dinner, can also be a cold salad
Ingredients
1 cup green lentils (about 200 g)
2 carrots
2 onions (the original recipe is with red onion, but regular onion can also be used)
2 garlic cloves
1 bay leaf
1/2 teaspoon thyme
salt
pepper
50 ml oil
1 lemon
1/2 celery (if you have it, it can be omitted)
1/2 red bell pepper
fresh parsley leaves
Preparation method
1. Rinse the lentils in a strainer under cold running water.
2. Peel the carrots and cut them into small cubes. Peel and chop the onion, not too finely.
3. Place the lentils in a large pot with cold water, then add the carrots, onion, whole garlic cloves, bay leaf, and thyme.
4. Season with salt and pepper. Let it simmer on low heat, uncovered, for 15 minutes.
5. After 15 minutes, add a little more water if needed, cover the pot, and let it simmer for another 30-35 minutes on low heat. The lentils should be cooked but still hold their shape, not mushy.
6. Remove the bay leaf and garlic cloves from the pot. Drain the lentils and vegetables in a strainer, ensuring there is no excess water.
7. Grate the celery (if using), and finely chop the red bell pepper.
8. Squeeze the lemon.
9. Mix the cooked lentils with the carrots, onion, red bell pepper, and grated celery. Add the lemon juice and oil.
10. Adjust the taste with salt and pepper. Finally, mix in chopped fresh parsley.
Why I make the recipe often
It's easy to make, has no expensive ingredients, and is suitable both warm and cold. I use it as a side dish, main course, or even as a salad. It's filling but not heavy. It keeps well in the fridge and can be adapted based on what I have in the pantry.
Tips and variations
Tips
- Don't overcook the lentils, or they will break apart.
- Drain the vegetables well after cooking; otherwise, the salad will be watery.
- If using a smaller lemon, taste before adding all the juice.
Substitutions
- Red onion gives a sweeter flavor, but you can use whatever you have on hand.
- Celery can be replaced with root parsley or omitted if you don't have it.
- Olive oil is ideal, but you can use any neutral-flavored oil.
Variations
- You can add a bit of chopped chili pepper for a more intense flavor.
- If you want something more aromatic, sprinkle a little sumac or a pinch of smoked paprika.
- For more texture, add 1-2 tablespoons of cooked chickpeas.
Serving ideas
- The dish can be served warm or cold, as a salad or main course.
- It pairs well with whole grain bread or alongside lean grilled meat.
- It can also be packed in a container and taken on the go; it doesn't necessarily need reheating.
Frequently asked questions
1. Do I need to soak the lentils beforehand?
No, there's no need to soak them beforehand if you're using green lentils and the cooking time doesn't exceed 50 minutes. If they're older or excessively dry, they can be soaked for 1-2 hours, but usually, it's not necessary.
2. Can I use red lentils?
Yes, but the texture will be different – red lentils cook much faster and tend to break apart easily, so it will turn out more like a paste than a salad with whole beans.
3. What kind of celery is suitable?
Root celery, grated, is the most suitable for this recipe. If you don't have it, you can leave it out.
4. How do I know when the lentils are ready?
Check the beans: they should be soft on the inside but not completely fall apart when mixed.
5. What can I do if I've added too much water and the lentils are too soft?
Towards the end of cooking, you can drain the lentils immediately and leave them in the strainer for a few minutes to dry out a bit, but it won't have the same firm texture.
Nutritional values
The values are estimates, for one serving out of four, without bread or other additions:
Calories: approximately 220-250 kcal
Protein: 10-12 g
Carbohydrates: 30-35 g
Fats: 7-9 g
Fiber: 8-10 g
Lentils provide plant protein and fiber, with few fats, while the vegetables add vitamins and minerals. The oil contributes healthy fats.
Storage and reheating
Lentil dish keeps in the fridge, in a sealed container, for up to 2 days. The taste is good the next day, but lentils tend to absorb liquid, so you may need a little oil or fresh lemon juice when serving. Freezing is not recommended. It can be eaten cold, but if you want, it can be gently reheated on low heat or in the microwave.
Quick info
Total time: approx. 55-60 minutes
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Servings: 4
Difficulty: easy
Recipe type: lunch or dinner, can also be a cold salad
Ingredients
1 cup green lentils (about 200 g)
2 carrots
2 onions (the original recipe is with red onion, but regular onion can also be used)
2 garlic cloves
1 bay leaf
1/2 teaspoon thyme
salt
pepper
50 ml oil
1 lemon
1/2 celery (if you have it, it can be omitted)
1/2 red bell pepper
fresh parsley leaves
Preparation method
1. Rinse the lentils in a strainer under cold running water.
2. Peel the carrots and cut them into small cubes. Peel and chop the onion, not too finely.
3. Place the lentils in a large pot with cold water, then add the carrots, onion, whole garlic cloves, bay leaf, and thyme.
4. Season with salt and pepper. Let it simmer on low heat, uncovered, for 15 minutes.
5. After 15 minutes, add a little more water if needed, cover the pot, and let it simmer for another 30-35 minutes on low heat. The lentils should be cooked but still hold their shape, not mushy.
6. Remove the bay leaf and garlic cloves from the pot. Drain the lentils and vegetables in a strainer, ensuring there is no excess water.
7. Grate the celery (if using), and finely chop the red bell pepper.
8. Squeeze the lemon.
9. Mix the cooked lentils with the carrots, onion, red bell pepper, and grated celery. Add the lemon juice and oil.
10. Adjust the taste with salt and pepper. Finally, mix in chopped fresh parsley.
Why I make the recipe often
It's easy to make, has no expensive ingredients, and is suitable both warm and cold. I use it as a side dish, main course, or even as a salad. It's filling but not heavy. It keeps well in the fridge and can be adapted based on what I have in the pantry.
Tips and variations
Tips
- Don't overcook the lentils, or they will break apart.
- Drain the vegetables well after cooking; otherwise, the salad will be watery.
- If using a smaller lemon, taste before adding all the juice.
Substitutions
- Red onion gives a sweeter flavor, but you can use whatever you have on hand.
- Celery can be replaced with root parsley or omitted if you don't have it.
- Olive oil is ideal, but you can use any neutral-flavored oil.
Variations
- You can add a bit of chopped chili pepper for a more intense flavor.
- If you want something more aromatic, sprinkle a little sumac or a pinch of smoked paprika.
- For more texture, add 1-2 tablespoons of cooked chickpeas.
Serving ideas
- The dish can be served warm or cold, as a salad or main course.
- It pairs well with whole grain bread or alongside lean grilled meat.
- It can also be packed in a container and taken on the go; it doesn't necessarily need reheating.
Frequently asked questions
1. Do I need to soak the lentils beforehand?
No, there's no need to soak them beforehand if you're using green lentils and the cooking time doesn't exceed 50 minutes. If they're older or excessively dry, they can be soaked for 1-2 hours, but usually, it's not necessary.
2. Can I use red lentils?
Yes, but the texture will be different – red lentils cook much faster and tend to break apart easily, so it will turn out more like a paste than a salad with whole beans.
3. What kind of celery is suitable?
Root celery, grated, is the most suitable for this recipe. If you don't have it, you can leave it out.
4. How do I know when the lentils are ready?
Check the beans: they should be soft on the inside but not completely fall apart when mixed.
5. What can I do if I've added too much water and the lentils are too soft?
Towards the end of cooking, you can drain the lentils immediately and leave them in the strainer for a few minutes to dry out a bit, but it won't have the same firm texture.
Nutritional values
The values are estimates, for one serving out of four, without bread or other additions:
Calories: approximately 220-250 kcal
Protein: 10-12 g
Carbohydrates: 30-35 g
Fats: 7-9 g
Fiber: 8-10 g
Lentils provide plant protein and fiber, with few fats, while the vegetables add vitamins and minerals. The oil contributes healthy fats.
Storage and reheating
Lentil dish keeps in the fridge, in a sealed container, for up to 2 days. The taste is good the next day, but lentils tend to absorb liquid, so you may need a little oil or fresh lemon juice when serving. Freezing is not recommended. It can be eaten cold, but if you want, it can be gently reheated on low heat or in the microwave.