Black Lentils Recipe
This black lentils recipe is cooked on the stovetop with onion, garlic, vegetable broth, and oregano for the best flavor. Their chewy texture is perfect in grain bowls, salads, or as a protein-packed side dish.
Servings: 5 servings (about ½ cup each)
Calories: 166kcal
Equipment
- saucepan 2 or 3 quart capacity
Ingredients
- 1 tablespoon olive oil
- ½ sweet yellow onion
- 3 garlic cloves about 1 tablespoon minced
- 1 cup black lentils
- 2 cups vegetable broth or water
- ¼ teaspoon salt more to taste
- ½ teaspoon dried oregano
Instructions
- Rinse 1 cup black lentils in a fine mesh strainer to ensure there is no dirt or debris. Drain any excess liquid.
- Chop ½ sweet yellow onion. Separately, finely chop 3 garlic cloves.
- Add 1 tablespoon olive oil to your saucepan and heat to medium high.
- Turn the heat down to medium and add the chopped onion. Cook for about 3 to 5 minutes until it smells fragrant and is starting to brown.
- Add the garlic and cook for another 1 to 3 minutes. Keep a careful eye on the pot because the chopped garlic can burn easily.
- Mix rinsed lentils and 2 cups vegetable broth into the onion and garlic. Turn the heat to high and bring the mixture to a boil.
- Reduce the heat to low and let the lentils simmer uncovered for 25 to 30 minutes. Near the end, you'll see the liquid is mostly absorbed by the lentils.
- Stir in ¼ teaspoon salt and ½ teaspoon dried oregano. Let the black lentils sit for a few minutes before serving. Add more salt to taste, if needed.
Notes
I tested this recipe with regular veggie broth from Trader Joe's. You can use low-sodium broth or water, just add more salt to taste, as needed.
Nutrition
Serving: 0.5cup | Calories: 166kcal | Carbohydrates: 24g | Protein: 10g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 122mg | Potassium: 49mg | Fiber: 9g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 3mg
