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.
  2. A cup (1 cup/250 mL) of dried lentils makes 1 can (540 mL) of cooked lentils. Add an extra 2 cups (500 mL) of vegetable stock or water to the recipe. Extend the cooking time by about 30 minutes or until dried lentils are tender.
  3. Put leftovers away within 2 hours or sooner if they are in a warm location.  Reheat leftovers to an internal temperature of 74ºC (165ºF).  Discard uneaten leftovers after they have been reheated.


Olive oil

1 Tbsp (15 mL) 


1/2 cup (125 mL), about 1/2 onion


4 cloves


1/2 cup (125 mL), about 1 medium


1/2 cup (125 mL), about 2 stalks

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. Wash hands with soap and warm water for at least 20 seconds.  Clean all countertops and equipment used for food preparation.
  2. Gently rinse onion, celery and garlic under cool running water.  Scrub the carrot with a clean vegetable brush.  Chop the onion, celery and carrot; place in bowl.  Mince the garlic; add to the same bowl.
  3. In a medium sized pot, heat oil over medium-heat. Sauté onion, garlic, carrot, celery until softened.
  4. Stir in lentils, salt, paprika and thyme. 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 – March 21, 2024

Phone Icon

Dietitians look beyond fads to deliver reliable, life-changing advice. Want to unlock the potential of food? Connect with a dietitian.