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The BEST Lentils

The BEST Lentils (seriously...the BEST!!)

A delicious iron rich meal topped with fresh pico di gallo and queso fresco. Perfect for a cool fall or winter day!

Servings 6

Ingredients

  • LENTILS
  • 1/2 large white onion diced
  • 2 garlic cloves minced
  • olive oil for saute
  • 1 large tomato diced
  • 1 large carrot, grated approx 1 cup
  • 1 can diced green chilies 4 oz
  • 2 tsp cumin
  • 1 lime juiced
  • 2 tsp himalayan pink salt
  • 1/2 cup cilantro, chopped
  • 2 cups Red Lentils I use Bob's Red Mill
  • 3-5 cups Low fat Chicken or Vegetable Broth
  • PICO DI GALLO
  • 1 large tomato diced
  • 1/4 large white onion diced
  • 1/4 cup cilantro chopped
  • 1/2 lime juiced
  • 1 tsp salt
  • TOPPINGS PER SERVING
  • 2-3 tbsp Pico Di Gallo
  • 1 oz queso fresco

Instructions

  1. Saute onion and garlic in a swirl of olive oil for 2-3 min or until fragrant and onion starts to tenderize. Add tomato, carrot, chilies, cumin, lime, salt, lentils and 2 cups broth. Bring to a boil and reduce to a simmer. Add more broth 1/2 cup at a time as it is absorbed until lentils reach the right consistency. This takes about 30 minutes. They should just lose their chewiness, but not become too mushy. 

  2. While lentils are cooking, make pico by adding all ingredients together and set aside to marinate.

  3. When lentils are done, top with 2-3 tablespoons fresh pico and 1 oz queso fresco. Serve warm and enjoy!

Recipe Notes

For a delicious flavor twist, top lentils with a fried egg before adding toppings. SOOOO GOOD!! :D