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"I love lentils: They're packed with protein, very filling and a good source of iron," says Jill Donenfeld. Eat these stewy lentils as a light lunch or serve alongside Donenfeld's roasted cauliflower with raisinsMore Healthy Recipes

February 2011


Credit: © Tina Rupp

Recipe Summary

40 mins
2 main-course or 4 side-dish servings


Ingredient Checklist


Instructions Checklist
  • In a small saucepan, cover the lentils with 2 1/2 cups of water and bring to a boil. Cover and cook over low heat until the lentils are tender, about 30 minutes.

  • Meanwhile, in a medium saucepan, heat 2 tablespoons of the olive oil. Add the shiitake and season with salt. Cover and cook over moderate heat, stirring, until the mushrooms are tender and starting to brown, 5 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic, cumin, coriander, pepper and turmeric and cook, stirring, until fragrant, 1 minute. Add the greens and cook, stirring, until wilted, 2 minutes.

  • Add the lentils and their cooking liquid to the mushrooms and simmer for 3 minutes. Add up to 1/4 cup of water if the lentils are too dry. Season with salt. Ladle the lentils into bowls, garnish with the parsley and serve.

Make Ahead

The lentils can be refrigerated for up to 3 days. Reheat gently.


One serving 208 cal, 11 gm fat, 1.5 gm sat fat, 24 gm carb, 6 gm fiber.

Suggested Pairing

Earthy, spicy Italian Isola dei Nuraghi.