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SourceThe Bean Harvest Cookbook
Prep time
Cooking time
Total time


Lemons can perk up many grain, bean, and vegetable dishes. Here the combination of lemon, cinnamon, fresh ginger, sauteed onion, and garlic lifts lentils out of the ordinary and turns them into a dish of distinction.

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2 1⁄2 T
sunflower oil
medium onions (sliced thin)
2-inch pieces of cinnamon stick
1 1⁄2 t
grated fresh ginger
1⁄8 t
ground red pepper
2 c
dried green lentils (sorted through and rinsed)
2 1⁄2 c
stock or water
bay leaves
lemon (rinsed well)
medium onion (chopped)
1 clv
salt and freshly ground pepper (to taste)
finely chopped cilantro (garnish)
lemon wedges (garnish)


In a large saucepan, heat 1 1/2 tablespoons of the oil over medium-low heat. Add the sliced onions and saute until translucent. Add the cinnamon stick, ginger, and red pepper and saute, stirring occasionally, until the onions begin to brown.
Stir in the lentils and add the stock. Bring to a boil then lower the heat to simmer. Add the bay leaves. Cut the lemon in half, discard the seeds, and squeeze the juice into the lentils. Cut each squeezed lemon half in half again and stir them into the lentils.
Simmer, covered, 45-50 minutes, or until the lentils are tender. check during the last part of the cooking to make sure there is enough water, and add more if necessary. Remove the cinnamon pieces, bay leaves, and lemon shells.
In a small pan, heat the remaining 1 tablespoon of oil over medium-low heat. When hot, add the chopped onions and garlic and saute until the onions and garlic are browned. Stir into the lentils. Season with salt and black pepper. Serve hot, garnished with the cilantro and lemon wedges.