Lentils are such a wonderful, versatile, nutritious dish! Plus, they’re easy to make, affordable to buy and make a great substitute for meat as a main course. This recipe can be served as a soup (in bowls with plenty of broth), or scooped up with a slotted spoon and served as a side dish with parsley and a squeeze of lemon.
Try ’em alongside seared salmon for a protein-packed supper, or simply in a bowl with rice for a satisfying lunch. I love to top my lentils with a spoonful of creamy Greek yogurt (or if I have some, the Lebanese yogurt called “labne”) and a sprinkle of salt, so definitely give that a try, too!