Good god lentils are delicious. Quick, easy, and deeply satisfying, I’m not sure why I don’t make them more often. Something tells me I’m going to be eating a LOT of lentils in the coming weeks.
In a sturdy soup pot, sauté 3/4 of an onion (diced) in a 1-2 tablespoons butter, salting to sweat. When softened and translucent, add a generous pinch of paprika and cumin, stirring to combine. Cook for 30-60 seconds longer, until fragrant. Add 1 1/2 cups lentils (I used red, but any will do) and 3 cups water (or stock of your choice). Stir to combine and cover with a lid. Simmer, covered, over low heat for 20-25 minutes, until lentils are tender and water is absorbed.
Once cooked through, add the juice of 1 lemon and season to taste. Scoop into bowls; garnish with a drizzle of good green olive oil, heaping spoonfuls of Greek yogurt, and fresh herbs (basil, mint, or cilantro are all bright and delicious complements). Serve immediately.
Simple, hearty, and tasty as can be. They’ll make you wonder why you aren’t eating more lentils too.