Green Lentils with Carrot, Pepper and Fresh Herbs
A warm one-pot style dish of green lentils simmered with onion, carrot, red pepper, garlic and herbs.
Green lentils with vegetables make a simple, savory main or side dish. The source combines green lentils with onion, garlic, carrot and red pepper, then simmers the cooked lentils with the vegetables and a little more liquid. Green lentils hold their shape better than red lentils, so simmer them gently and begin checking for tenderness after about 20 minutes. Cook the vegetables separately while the lentils simmer, then bring everything together for a short final cook. Fresh parsley or coriander adds a clean finish. Serve warm with bread or spoon it over rice. Combine lentils and 750 ml water in a saucepan. Bring to a boil, reduce to a gentle simmer and cook 20 to 30 minutes until tender but still holding their shape. Drain any excess water.
Recipe card
Green Lentils with Carrot, Pepper and Fresh Herbs
Equipment: Saucepan, deep skillet, colander, knife, cutting board, wooden spoon
Ingredients
Instructions
Simmer lentils
Combine lentils and 750 ml water in a saucepan. Bring to a boil, reduce to a gentle simmer and cook 20 to 30 minutes until tender but still holding their shape. Drain any excess water.
Cook vegetables
Meanwhile, heat olive oil in a deep skillet over medium heat. Cook onion 5 minutes. Add carrot and bell pepper; cook 5 minutes until beginning to soften.
Add garlic
Stir in garlic and black pepper and cook 30 seconds.
Combine and simmer
Add cooked lentils and vegetable broth. Simmer uncovered 10 to 15 minutes until vegetables are tender and the broth is lightly reduced.
Season
Stir in salt and half the herbs. Taste and adjust seasoning.
Serve
Spoon into bowls and finish with remaining herbs.
How to tell when it is ready
Lentils are tender but intact; vegetables are soft and the broth lightly coats the dish.
Tips
- Pick through dry lentils for small stones.
- Simmer gently rather than boiling hard.
- Check lentils early; age and variety affect timing.
- Add fresh herbs after cooking for a brighter flavour.
Troubleshooting
- If lentils are still firm, add water and simmer in 5-minute increments.
- If the skillet becomes dry before vegetables soften, add a splash of broth.
Substitutions
- Use water instead of vegetable broth, adjusting salt at the end.
- Use coriander leaves in place of parsley.
Variations
- Add a pinch of curry powder with the garlic.
- Stir in chopped spinach during the last 2 minutes.
Serving suggestions
- Serve with crusty bread.
- Spoon over rice or bulgur.
- Add a cucumber and tomato salad.
- Finish with lemon wedges and fresh herbs.
Make ahead
Cook lentils up to 2 days ahead, chill promptly and finish them with freshly sautéed vegetables.
Storage
Refrigerate up to 4 days. Reheat in a saucepan with a splash of water or broth.
Food safety
Vegan when made with vegetable broth. Rinse lentils and discard any debris; refrigerate leftovers within 2 hours.
Frequently asked questions
Do green lentils need soaking?
Usually not. Rinse them and simmer until tender; soaking is optional but can shorten cooking time.
How should I store green lentils with vegetables?
Refrigerate up to 4 days. Reheat in a saucepan with a splash of water or broth.
Serve while fresh and follow the storage guidance for leftovers.
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