Easy 20-Minute One Pot Lentils Recipe

Introduction

This easy 20-minute one pot lentils recipe is a delicious and healthy meal perfect for busy weeknights. With simple ingredients and minimal cleanup, it’s a flavorful dish that comes together quickly without sacrificing taste.

Ingredients

• 1 1/2 cups dry brown lentils
• 1 teaspoon olive oil
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 1/4 teaspoon turmeric
• 3 cups boiling water, divided
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Fresh cilantro, chopped (optional, for serving)

Instructions

1. Step 1: Add lentils to a large mixing bowl and sort out any debris, then rinse and drain. Pour in enough boiling water to cover the lentils and let them soak for 10 minutes. Set aside.
2. Step 2: Meanwhile, heat olive oil in a large pot or 4-quart Dutch oven over medium heat. Add the chopped onions, minced garlic, and turmeric. Sauté until the onions are soft and translucent, about 2–3 minutes. Pour in 1 cup of boiling water and stir.
3. Step 3: Drain the soaked lentils, then rinse and drain them again. Stir the lentils into the pot along with the remaining 2 cups of boiling water, ground cumin, Italian seasoning, salt, and black pepper. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes.
4. Step 4: Taste and adjust seasoning with additional salt and pepper if needed. Serve the lentils over your choice of brown or white rice, coconut rice, or rice pilaf. Garnish with fresh chopped cilantro if desired. Alternatively, enjoy them on their own with naan, pita, biscuits, or dinner rolls for dipping.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or a dash of cayenne pepper when sautéing the onions and garlic.
• You can swap brown lentils for green or red lentils, but adjust the cooking time accordingly as red lentils cook faster.
• Stir in a splash of lemon juice or a dollop of yogurt just before serving to add brightness and creaminess.
• Use vegetable broth instead of water for a richer taste.

Storage

Store leftover lentils in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water if they have thickened too much. Lentils can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dry?

While canned lentils can save time, they tend to be softer and may become mushy if cooked further. This recipe is designed for dry lentils to achieve the best texture.

Do I need to soak the lentils before cooking?

Soaking lentils helps reduce cooking time and ensures even tenderness, but it’s not absolutely necessary. If you skip soaking, simply increase the simmering time and check for doneness.

Easy 20-Minute One Pot Lentils Recipe

---

★★★★★

4.6 from 92 reviews

• Author: Hugo
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Easy 20-Minute One Pot Lentils recipe is a flavorful and nutritious meal perfect for a quick and wholesome dinner. Brown lentils are simmered with aromatic spices and sautéed onions, creating a hearty dish that pairs wonderfully with rice or bread. Simple, comforting, and packed with protein and fiber, this lentil recipe is ideal for busy weeknights or meal prepping.

---

Ingredients

Scale 1x2x3x

Lentils and Water

• 1 1/2 cups dry brown lentils
• 3 cups boiling water, divided

Vegetables and Spices

• 1 teaspoon olive oil
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Garnish

• fresh cilantro, chopped (optional, for serving)

---

Instructions

1. Soak Lentils: Add lentils to a large mixing bowl and sort through to remove any debris. Rinse the lentils thoroughly and drain. Pour enough boiling water over the lentils to cover them and allow them to soak for 10 minutes. Set aside while preparing the other ingredients.
2. Sauté Aromatics: In a large pot or 4-quart Dutch oven, heat the olive oil over medium heat. Add the chopped onions, minced garlic, and turmeric. Sauté for about 2-3 minutes until the onions are soft and translucent. Pour in 1 cup of boiling water and stir well to combine with the sautéed mixture.
3. Add Lentils and Simmer: Drain the soaked lentils, rinse them again, and drain thoroughly. Stir the lentils into the pot along with the remaining 2 cups of boiling water. Add ground cumin, Italian seasoning, salt, and black pepper. Increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer for 15 minutes until the lentils are tender and cooked through.
4. Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve the lentils over brown or white rice, coconut rice, or rice pilaf. Optionally, garnish with fresh chopped cilantro. Alternatively, enjoy the lentils on their own paired with naan bread, pita bread, biscuits, or dinner rolls for dipping.

Notes

• Sorting lentils carefully helps remove small stones or debris.
• Soaking lentils reduces cooking time and helps with digestion.
• Use fresh boiling water to ensure proper cooking temperature when simmering.
• Adjust spices according to your taste preference; add a pinch of chili for heat.
• This recipe can be made vegan and vegetarian.
• Leftovers store well in the refrigerator for up to 3 days and also freeze well.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: lentils, one pot meal, quick lentil recipe, vegetarian dinner, healthy lentils, easy lentil stew, 20-minute lentils