Nutmeg Free Turmeric-Ginger Lemony Lentils
Total time40 min
Prep time10 min
Cook time30 min
4.8(22)
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Learn more →Ingredients
4 servings
- 1 cup green or brown lentils, rinsed and picked over
- 3 tbsp extra-virgin olive oil, divided
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 ½ cups low-sodium vegetable broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- ¾ tsp salt, plus more to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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