Eosinophilic Esophagitis Friendly Gluten Free Herbed Lentils
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Learn more →Ingredients
4 servings
- 1 cup green or french lentils, rinsed
- 2 ½ cups water
- ½ tsp salt, plus more to taste
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh dill, roughly chopped
- 1 tbsp fresh mint, roughly chopped (optional)
Instructions
- 1
Combine the rinsed lentils, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer and cook, uncovered, until the lentils are tender but still hold their shape, 20–25 minutes. Drain any excess water through a fine-mesh strainer and set aside.
- 2
While the lentils cook, heat 2 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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