New This Month

Madhur's Green Lentils with Lemon Slices

  • Servings: 4

Source: The Martha Stewart Show, February 2006


  • 1 cup green lentils (about 6 ounces)
  • 3/4 teaspoon coarse salt
  • 3 tablespoons finely chopped fresh cilantro
  • 1 lemon, peeled, pith removed, and thinly sliced crosswise
  • 3 tablespoons olive oil
  • 1/2 teaspoon brown mustard seeds
  • 2 hot dried red chiles
  • 2 cloves garlic, lightly crushed and peeled


  1. Bring lentils and 3 cups water to a boil in a heavy-bottomed pan. Cook, partially covered, until very tender, 40 to 45 minutes. Stir in salt and cilantro; remove from heat. Add 8 lemon slices; stir to combine. Transfer to a serving bowl; set aside.

  2. Heat oil in a small saute pan over medium-high heat; add mustard seeds. After a few seconds, seeds should begin to pop; add chiles. When chiles have darkened, add garlic; stir to combine. Top lentils with mustard seed mixture.

Reviews Add a comment