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Lemony Lentils

January 18, 2011

You know, I’m not the only published author around here.

It may look like the cat is sitting on any old book, but he’s not.  He is sitting on MY HUSBAND’S newly published book.  Yes, that’s write right.  He’s on Amazon.  Obviously, I’m proud of him.  And to show my appreciate for his hard work, I hosted a party for the Omnivore.

The party was themed to focus on foods that start with the letters P, L, and C since (as you can see from the photo) those letters are part of the subject matter of the book.  Only teachers will recognize this topic as something imporant.  That’s okay.  Stick with me, there’s a really good recipe around the corner.

I was having trouble coming up with foods that start with the letter L.  I ended up serving lentils with roasted peppers and lemon squares. Both were hits; believe me.  But you know what might have been better?  Combining the two.

I wish I had made this recipe for the party.  It was just wonderful.  Served hot or cold, the lentils jump out of their normally “earthy” stereotype and into a bright and fresh occasion.

ps. For more information on the Omnivore and his education services, visit

One Year Ago: Mac and Cheese with Squash and Peas

Lemony Lentils (inspired by this recipe)
1 cup lentils
1 lemon (juice and zest)
3 cups water
1/4 tsp salt
1 onion
1 tsp ground cumin
1 bay leaf

Bring 3 cups of water to a boil and add lentils.  Cook about 20 minutes, until soft by not mushy.  Meanwhile, in a nonstick skillet over medium heat, saute onion with salt and cumin.  Zest the lemon and add zest to onions.  Cook, stirring occasionally, for 4-5 minutes.  When lentils are nearly done, add onion mixture to lentil pot.  Cook down until most of the water is evaporated and lentils are tender (but not mushy!!!).  Squeeze juice from the zested lemon into pot and stir lentils.

Serve over rice or greens.

12 Comments leave one →
  1. January 18, 2011 7:05 pm

    Ooh, I have some lentils up in the cupboard that are just screaming to be used. This looks great – I’m such a fan of lemon in recipes. It really freshens and lightens it up.

  2. January 18, 2011 7:26 pm

    I just have to say WOW, mac and cheese with squash and peas was a YEAR ago?! Time flies! Still one of my favorites, that one!

    • brannyboilsover permalink*
      January 18, 2011 7:28 pm

      Yeah, seeing that made me feel like I needed to check for grey hair!

  3. January 18, 2011 10:11 pm

    These look delicious. I will have to make them sometime for a girl’s night or get together. The lemon would be “too tart” for my hubby. Thanks for the comment on my page! You definitely should try one. I plan on trying one with strawberries and whipped cream. Yum.

  4. January 19, 2011 8:19 am

    This dish looks awesome!

    Once again, congrats to The Omnivore! How exciting!

    • brannyboilsover permalink*
      January 19, 2011 8:46 am

      Thanks Brit! I can’t imagine ever being accomplished enough in my field to write a book about it.

  5. January 19, 2011 1:03 pm

    I ended up having lentil soup for lunch yesterday and it had the perfect lemon hint. Such a good combo!

  6. January 20, 2011 7:41 pm

    wow very original recipe.

  7. January 23, 2011 8:12 pm

    Congrats to your hubby!!! Such a cute party theme too!

  8. January 26, 2011 11:03 pm

    Congratulations to your husband. I thought you would name the entire entre PLC, like Peppers and Lentils with Citrus… or something a lot more creative.

  9. Whitney permalink
    January 26, 2011 11:20 pm

    Ohh, lentils are my favorite! I cannot wait to try this. Thank you, Branny!

  10. February 21, 2011 1:21 pm

    These look delicious!

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