Description
Six side portions of green lentils with roasted garlic and parsley.
Ingredients
Scale
- 1 head Whole head garlic
- 3 tablespoons Olive oil
- 1 1/4 cups Dry green lentils
- 4 cups Water
- 1 leaf Bay leaf
- 1/2 cup Fresh parsley, finely chopped
- 2 tablespoons Fresh lemon juice
- 3/4 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
Instructions
- Heat oven to 400°F. Slice the top off one garlic head, set in a small covered oven-safe dish and drizzle with 1 tbsp olive oil. Roast approximately 40–45 minutes until cloves are soft and golden. Cool enough to handle and squeeze out the pulp.
- Meanwhile rinse and pick over 1 1/4 cups dry green lentils. Simmer in 4 cups water with one bay leaf about 20–30 minutes until tender but still intact. Drain excess water and discard bay leaf.
- Mash roasted garlic with 2 tbsp olive oil, 2 tbsp lemon juice, 3/4 tsp salt and 1/4 tsp pepper. Fold dressing into warm drained lentils with 1/2 cup chopped parsley.
- Taste and divide into six provisional side portions. Record actual cooked lentil volume, garlic intensity and lemon balance before finalizing.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: garlic roasts 40–45 minutes while lentils simmer separately for 20–30; dry lentil age changes time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dishes
Nutrition
- Serving Size: One sixth of lentil mixture