Green Lentils


Preparation info

  • Difficulty


  • Makes About

    6 Cups

    Cooked Lentils

Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Green lentils, 1 lb (500 g), picked over and rinsed
  • Carrot, 1, halved
  • Celery, 1 stalk, cut into 3 pieces
  • Yellow onion, 1, halved
  • Fresh flat-leaf (Italian) parsley, 5 sprigs


In a large saucepan, combine the lentils, carrot, celery, onion, parsley, and 8 cups (64 fl oz/2 l) water. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are tender and the liquid has been absorbed, 30–35 minutes. Remove and discard the vegetables.