Herbed Lentils with Vegetables

These lentils feature bold mediterranean flavors from the dried spices and herbs. Not only will they excite your taste buds, but they will also fill your kitchen with the exotic smell of toasted spices and cooked vegetables.











  • 1 cup of green lentils
  • 2-3 cups of stock(or water)
  • 1 large carrot (peeled and small diced)(½ cup)
  • 2 stalks celery (small diced)(½ cup)
  • ½ a yellow onion (peeled and small diced)(½ cup)
  • 3 cloves of garlic (peeled and chopped)
  • 1-2 large parsnips (peeled and small diced)(½ cup)
  • 1 small red pepper (small diced)(½ cup)
  • 1 tablespoon olive oil
  • The zest and juice of 1 lemon
  • 1 teaspoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • ½ cup chopped italian flat-leaf parsley
  • 2 tablespoons fresh thyme (picked)
  • Salt to taste (about 2 teaspoons)


  1. Once all your vegetables are cut, put a medium stock pot on the stove and turn the heat to high and add 1 tablespoon of the olive oil.
  2. Once the pot is hot, add the carrots, parsnip, celery, onion and red pepper and turn the heat to medium-low. Add some of the salt (about ½ teaspoon) and stir evenly to season and toast the vegetables for about 6 minutes on low till they start to become translucent.
  3. Add the chopped garlic and toast for another minute.
  4. Add the lentils and the cumin, coriander, and paprika and continue to toast on low heat for about 2-3 minutes.
  5. Once the spices start to toast and you can easily smell them, add the stock or water and bring to a simmer. Turn the heat to low till you reach a very low simmer and continue to cook, stirring occasionally, for about 20 minutes or until the stock/water is fully evaporated and the lentils are slightly al dente but are no longer crunchy.
  6. Once the lentils are cooked, add the fresh thyme, parsley,  zest and juice of the lemon, and then season to taste with salt and fresh cracked pepper.
  7. The Lentils can be served hot, room temperature, or chilled.

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