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What's Up Magazine

Middle Eastern Lentils

Aug 27, 2013 01:19PM ● By Cate Reynolds

I’m new to lentils, having only tried them for the first time a week ago. But they are my new-found love. So fast to prepare, so easy to dress up and so filling. Here, they are packed full of spice.


1/2 cup cooked green lentils
1 Tbsp. butter
1/2 small onion, diced
1 garlic clove, minced
2 Tbsp. tomato paste
1/4 tsp. curry powder
1/2 tsp. coriander
1/2 tsp. paprika
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. tumeric
1/2 tsp. allspice


In a small dish, combine curry, coriander, paprika, black pepper, salt, tumeric and allspice. Set aside. Heat butter over medium heat in a large skillet. Add in onions and cook until translucent, about five minutes. Add in garlic and stir until fragrant, about 30 seconds. Add the lentils to the pan and stir to combine. Cook for two minutes, then add in the spices and stir. Add in tomato paste and stir well until incorporated.

Makes a generous 2 servings

--Kim Cooper