Creamy Lentils
Serves: 6
  • 3 cups mineral broth, stock, or water
  • 2 cups green lentils, soaked/sprouted
  • 2 Tbs extra virgin olive oil
  • 1 tsp red pepper flakes
  • 3 cloves garlic, minced
  • ½ cup shallot or red onion, small dice
  • ¼ cup fennel bulb, diced
  • ¼ cup sherry vinegar
  • ¼ cup labneh or thick greek yogurt
  • sea salt, to taste
  • pepper, to taste
  • ¼ cup fresh herbs (parsley, fennel tops, thyme, oregano)
  1. In a large stock pot, bring broth to a boil, add lentils, and reduce heat to a simmer. Cook for 12–15 minutes (longer if not soaked/sprouted). Cover and let stand 5–10 minutes, then check for tenderness. Drain any remaining liquid.
  2. In a separate pan over medium heat, add olive oil, red pepper flakes, garlic, shallot, and fennel. Stir frequently making sure the garlic does not burn.
  3. Add sherry vinegar to the pan, and cook, stirring often, until reduced by half (about 2 minutes). Turn pan off.
  4. Fold in yogurt, and mix until smooth. Pour mixture over warm lentils and season with sea salt and pepper to taste.
  5. Sprinkle fresh herbs over the top, serve, and enjoy!
Allergens: dairy

Salting lentils earlier in the cooking process makes the outer shells tough. Only salt lentils (and other beans) after cooking.

To increase the anti-inflammatory properties of this dish, add turmeric.

For an additional nutrient boost, add spinach or other greens. A long-cooking green, like swiss chard, can be added with the lentils. Quick-cooking greens, like spinach, can be added to the garlic-shallot-fennel sauté.
Recipe by Bauman College at