Eosinophilic Esophagitis Friendly Gluten Free Lemon Lentils
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Learn more →Ingredients
4 servings
- 1 cup green or brown lentils, rinsed and picked over
- 3 cups water
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp ground coriander
- ¾ tsp salt, plus more to taste
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
For the tadka
- 2 tbsp olive oil
- 1 tsp cumin seeds
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Combine the lentils, water, turmeric, ground cumin, and ground coriander in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 25–30 minutes, until the lentils are completely tender and have absorbed most of the liquid.
- 2
Stir in the salt, lemon juice, and lemon zest. Taste and adjust salt as needed. If the lentils look dry, stir in 2–3 tbsp of water to loosen them to a thick, spoonable consistency.
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