Braised Lentils


Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4 servings


  1. As an alternative to canned lentils, try using dried lentils instead. 1 cup of dried lentils makes 1 can (540 mL) of cooked lentils. Add an extra 2 cups of vegetable stock or water to the braised lentils. Extend the cooking time by ½ hour or until dried lentils are tender.


Olive oil

1 Tbsp (15 mL) 

Onion, chopped

1/2 cup (125 mL)

Garlic, minced

4 cloves

Carrot, chopped

1/2 cup (125 mL)

Celery, chopped

1/2 cup (125 mL) 

Lentils, drained and rinsed 

1 can (540 mL)


1/4 tsp (1 mL) 

Dried paprika

1/2 tsp (2 mL) 

Dried thyme

1 tsp (5 mL) 

Low sodium vegetable stock 

1 cup (250 mL) 

Bay leaf


  1. In a medium sized pot, heat oil over medium-heat.
  2. Sauté onion, garlic, carrot, celery until softened.
  3. Stir in lentils, salt, paprika and thyme.
  4. Add vegetable stock and bay leaf. Bring to a boil and reduce to a simmer.
  5. Simmer for 15 minutes. Remove bay leaf before serving.
  6. Serve ¾ cup braised lentils with your choice of rice, barley or whole wheat couscous and/or a side of vegetables. 


Save 2 servings of Braised Lentils to make Shakshouka the next day. 


Nutrition Information per serving (3/4 cup): 

Calories: 116 kcal

Protein: 5 g

Fat: 4 g

Carbohydrate: 15 g

Fibre: 7 g

Sodium: 290 mg

Calcium: 25 mg

Iron: 0.5 mg


Last Update – September 6, 2017

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